Pork Rib End Roast W Irish Ketchup Recipe 445 Recipes
PORK RIB END ROAST W/ IRISH KETCHUP
Provided by Catherine Pappas
Time 3h5m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : ServingSize 405 g, Calories 1104, Fat 92.94 g, TransFat 0.87 g, SaturatedFat 29.9 g, Cholesterol 318 g, Sodium 326 g, Carbohydrate 0.88 g, Fiber 0.3 g, Sugar 0.07 g, Protein 61.69 g
PORK RIB END ROAST W/ IRISH KETCHUP RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 4
Steps:
- 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.
PORK RIB END ROAST W/ IRISH KETCHUP
This is a delicious and favorable way to serve a pork roast.
Provided by Catherine Cappiello Pappas
Categories Pork
Time 3h5m
Number Of Ingredients 4
Steps:
- 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.
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