Pork Rib End Roast w/ Irish Ketchup
10 lb. pork rib end roast
1 cup Italian parsley – chopped
4 cloves garlic – chopped
¼ cup Ballymaloe Gourmet Irish Ketchup (or any ketchup)
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.