Best Pork Rib End Roast W Irish Ketchup Recipes

PORK RIB END ROAST W/ IRISH KETCHUP

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.

PAT'S ROAST PORK 'N GRAVY RECIPE - (4/5)

Steps:

• Spray PAM on roasting pan. Insert slivered garlic throughout roast via knife slits. Wet roast with a splash of the Aloha BBQ sauce. Sprinkle roast with garlic powder and herbs. Place about a quarter of onions on bottom of pan and rest around all over. Pour white wine or chicken broth mixed with Worcestershire sauce in roasting pan with pork, then tent the roasting pan loosely with foil. Roast at 300ºF for 3 hours. Check after 2.5 hours, and add more broth or water or white wine if needed. Take out at about three hours, then pour liquid and most of the onions into a pot. Add Wondra to thicken, allowing at least 2 minutes at a low boil after added to remove flour taste; corn starch will also work here but you cannot add directly. Finish the Roast Pork gravy by seasoning with salt and pepper to taste. Enjoy the roast pork with rice, "gravy all ovah" (highly recommended!) and mac' salad!

PORK RIB ROAST WITH APPLES, FENNEL, AND POTATOES

Steps:

• Score rib-roast fat cap with the tip of a paring knife in opposite directions, to create a 1/2-inch crosshatch. Prick roast all over with knife tip at approximately 1-inch intervals, about 1 inch deep. Generously season with salt and pepper, rubbing it into meat with your hands. In a bowl, stir together mustard, soy sauce, chopped rosemary, and coriander and fennel seeds.
• Rub mixture all over pork. Let stand at room temperature at least 1 hour and up to 2 hours, or loosely cover and refrigerate up to 1 day (return to room temperature at least 1 hour before roasting).
• Preheat oven to 450°F. In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 1 tablespoon salt and boil until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Drain and let cool slightly. Using a flattened palm or the bottom of a measuring cup, flatten potatoes slightly (but keep them intact).
• Transfer potatoes to a large roasting pan with onions and fennel. Toss with 2 tablespoons oil, season with salt and pepper, and spread in a single layer. Scatter rosemary sprigs over vegetables. Place marinated pork in center of pan, atop vegetables.
• Roast 15 minutes. Meanwhile, core and quarter apples and toss with remaining 1 tablespoon oil; season with salt and pepper. Reduce oven temperature to 350°F. Scatter apples into pan and continue cooking until vegetables are tender and a thermometer inserted in center of roast registers at least 135°F, 1 hour, 15 minutes to 1 hour, 45 minutes more, depending on size.
• Transfer pork to a carving board, loosely cover, and let stand 20 minutes; discard rosemary. Turn oven off and return vegetables to oven to keep warm. Carve pork and serve with vegetables and more mustard.

PORK RIB END ROAST W/ IRISH KETCHUP RECIPE - (4.4/5)

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.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

PULL APART PORK RIB ROAST WITH APPLES AND ONIONS

Steps:

• Mix and combine dry ingredients.
• Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes.
• In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast) in the oven preheated to 250°C
• Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C.
• Spread apple and onion slices on the bottom of the pan, add cider.
• Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning.
• When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers) from the bone and serve with the apple and onion sauce and mashed potatoes.

PORK RIB END ROAST W/ IRISH KETCHUP

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.