Pork Rib End Roast w/ Irish Ketchup

By ladygourmet

Ingredients

• 10 lb. pork rib end roast
• 1 cup Italian parsley – chopped
• 4 cloves garlic – chopped
• 1/4 cup Ballymaloe Gourmet Irish Ketchup (or any ketchup)

Preparation

Step 1

Preheat Oven 350 degrees:

Gently, make slits under the skin of the pork roast to stuff the parsley and garlic.

Rub the Ballymaloe ketchup all over the pork roast.

Place in a baking pan with a cup of water and roast 25 minutes per pound or until the juices run clear.

Let the roast rest approximately 10 minutes before cutting.