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Pork Rib End Roast feat. Ballymaloe Gourmet Irish Ketchup

Mar 7, 2014 · 18 Comments

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Ingredients:

10 lb. pork rib end roast
1 cup Italian parsley – chopped
4 cloves garlic – chopped
¼ cup Ballymaloe Gourmet Irish 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.

For more information on Ballymaloe and their products visit their website.

**I was given these products for review.  I was not financially compensated for this post. All opinions expressed are my own.

Enjoy with Love,
Catherine

xo

 

1

Pork

Reader Interactions

Comments

  1. Nee says

    07/03/2014 at 11:55 pm

    Hi Catherine , just gorgeous , almost taste it now . I use Ballymaloe ketchup , never used it as a rub , now I will . Thanks for sharing 🙂

    Reply
  2. Chatty Crone says

    08/03/2014 at 2:20 am

    Catherine – I have never made one of these – it looks delicious!

    Reply
  3. Dottie says

    08/03/2014 at 4:01 am

    Dear Catherine,
    Very beautiful and yummy I am sure. I have never used Ballymaloe Irish Ketchup. I think next time I go to the store I will check it out. Always looking for new ingredients and new ways to make meats, veggies, and desserts. Thank you for sharing and letting us know about this product. Blessings on a great weekend. Dottie 🙂

    Reply
  4. David says

    08/03/2014 at 4:27 am

    Catherine, That pork rib roast is a thing of beauty! Wow… I can almost taste it. I love pork and this is pork done right… Take Care, Big Daddy Dave

    Reply
  5. Amy (Savory Moments) says

    08/03/2014 at 1:14 pm

    What a delicious looking roast!

    Reply
  6. Sandee says

    08/03/2014 at 4:23 pm

    That looks fabulous indeed and I’ve not heard of this ketchup before. Sounds like one of your readers uses it already. A rub though. How interesting.

    Have a fabulous day Catherine. Big hugs. 🙂

    Reply
  7. Silvia Brisigotti says

    08/03/2014 at 4:31 pm

    Wow Catherine! It’s wonderful!!

    Reply
  8. Mary Frances McNellis says

    08/03/2014 at 6:38 pm

    Wow! And Irish ketchup has me intrigued – and drooling!

    Reply
  9. Angie Schneider says

    08/03/2014 at 6:40 pm

    What a great looking pork rib end! My mouth is watering, Catherine.

    Reply
  10. Alison Agnew says

    08/03/2014 at 9:55 pm

    This looks mouthwatering! Thanks for sharing at Fridays Unfolded!

    Alison
    Nancherrow

    Reply
  11. Gloria Baker says

    08/03/2014 at 9:58 pm

    Absolutely delicious Catherine!

    Reply
  12. T.W. Barritt at Culinary Types says

    09/03/2014 at 12:19 am

    Looks beautiful! I’ve never tried Irish ketchup.

    Reply
  13. Joanne T Ferguson says

    09/03/2014 at 2:26 am

    G’day! Looks delicious Catherine!
    Thanks for sharing at our Foodie Friends Friday St Patrick’s Day Green Recipes Party!
    Cheers! Joanne

    Reply
  14. Lea Ann (Cooking On The Ranch) says

    09/03/2014 at 3:41 pm

    I’ve got to find that Ketchup …. and then make that beautiful roast.

    Reply
  15. Diane Balch says

    09/03/2014 at 4:16 pm

    I haven’t seen this ketcup before will look for it.. seems pretty different from ours. Thanks for sharing such a lovely roast with us on foodie friday.

    Reply
  16. Rose says

    09/03/2014 at 4:44 pm

    I have never used Ballymaloe Irish Ketchup. I just put it on my shopping list. I always find something new and interesting in your recipes! Hugs, Rose

    Reply
  17. Elzbieta Hester says

    09/03/2014 at 6:07 pm

    What a beautiful roast! Dashed with that ketchup…delicious! 🙂 ela

    Reply
  18. Kathy says

    09/03/2014 at 7:42 pm

    A gorgeous looking roast…wish this was my dinner tonight! I have never heard of Ballymaloe ketchup…but I will be looking for it on my next shopping trip!

    Reply

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