Best 5 Pork Rib End Roast W Irish Ketchup Recipes
Pork rib end roast is a versatile cut of meat that can be cooked in a variety of ways. One popular method is to braise it, which involves slow-cooking the meat in a flavorful liquid until it is tender and fall-off-the-bone. Irish ketchup, a sweet and tangy condiment, is an ideal accompaniment to pork rib end roast, adding a delicious layer of flavor. This article will provide a comprehensive guide to creating a mouthwatering pork rib end roast cooked to perfection with Irish ketchup.
Here are our top 5 tried and tested 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
RIB-END PORK ROAST ON THE BONE
Steps:
- Preheat oven to 425 degrees.
- Have your butcher crack the bones and tied for roasting.
- Season very generously all over with kosher salt and pepper.
- Put the fennel seeds in a spice grinder (a mini Cuisinart food processor works well). Set aside. Add the garlic and thyme to the mini food processor and grind. Add a few tablespoons of olive oil and process until almost a paste.
- Season the meat all over with the ground fennel. Rub on the thyme-garlic mixture. Rub the roast all over with mustard. Put on a rack in a roaster and roast, uncovered, for about 1 hour and 20 minutes or until the meat reaches 140 degrees. Roast either with vegetables or without. Let rest 10 minutes before carving.
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 LOIN RIB ENDS SEARED, BRAISED AND GLAZED
This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses.
Provided by Rita1652
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a blender add all the marinade ingredients and blend till chunky smooth.
- Rub into ribs all the marinade, place in a zip lock bag.
- Refrigerate for 6 hours or over night.
- Preheat grill to 350.
- Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
- Meanwhile sear ribs just to brown.
- Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
- Add hot water, thyme, and seared ribs.
- Add beer just to rim of ribs.
- Place top on pot and move to indirect heat.
- Close grill top. Grill for 1 1/2 -2 hours till tender.
- Go enjoy a drink and a dip in the pool.
- Mix braising liquid, honey and marmalade.
- Brush ribs with glaze.
- Place over direct heat to bubble and brown. Just a couple minutes each side.
- Serve the veggies along side the ribs.
Nutrition Facts : Calories 274.6, Fat 14.3, SaturatedFat 3, Cholesterol 7.7, Sodium 564.4, Carbohydrate 32.6, Fiber 2.1, Sugar 24, Protein 2.6
PAT'S ROAST PORK 'N GRAVY RECIPE - (4/5)
Provided by carvalhohm
Number Of Ingredients 13
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!
Tips:
- Choose a pork rib end roast that is well-marbled, as this will help to ensure that the meat is tender and flavorful.
- Use a sharp knife to score the pork roast, as this will help the marinade to penetrate the meat.
- Marinate the pork roast for at least 24 hours, or up to 3 days, in a mixture of your favorite spices, herbs, and liquids.
- Cook the pork roast in a slow cooker on low for 8-10 hours, or until the meat is fall-off-the-bone tender.
- Serve the pork roast with your favorite sides, such as mashed potatoes, green beans, or corn on the cob.
Conclusion:
Pork rib end roast is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you choose to braise it, roast it, or slow-cook it, pork rib end roast is sure to be a hit with your family and friends. So next time you're looking for a hearty and flavorful meal, give pork rib end roast a try.
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