Succulent Pork Spareribs With Grilled Garlic Scapes. How To Swim Playing On The Patio.

Succulent Pork Spareribs With Grilled Garlic Scapes


Now ‘Succulent’ is not a word I really use. I don’t know, there is something terribly racy about it to me. But, the recipe clearly calls itself ‘Succulent Pork Spareribs’ and that is what made me want to try it.

Yep, they were succulent alright. Baked first, then grilled, they were tender as can be.

And that sauce/marinade…super yum. It is tomato based, really thick and full of spices. A perfect match for the spareribs.

Garlic scapes are only in stores here for about 1 minute each year. I always buy them when I see them, partly because I love their mild garlicky and onion flavor and partly because they are such an outrageously crazy looking vegetable. They are so good simply grilled and tossed with some oil and seasoning.

Pork Spareribs
Succulent Pork Spareribs


1 rack pork spareribs (about 3.5 lbs/1.6kg)
1/4 cup (60ml) oil
1 tsp (3g) dry mustard
1 tsp (2.5g) paprika
1/2 tsp (0.9g) cayenne pepper
1/2 tsp (0.5g) dried oregano
1/2 tsp (1.3g) ground cumin
1 cup (240g) ketchup
1/4 cup (85g) honey
2 Tbs (28ml) Worcestershire sauce
1 Tbs (15ml) cider vinegar
2 cloves garlic, chopped


1. Combine all of marinade ingredients.

2. In a large bowl or resealable bag, combine ribs with one half of the marinade. Reserve remaining sauce. Refrigerate ribs and reserved sauce for at least 6 hours or overnight.

3. Preheat oven to 350℉/180℃.

4. Remove ribs from marinade and bake for 1 1/2 hours.

5. Preheat Grill.

6. Grill ribs directly over heat and baste with some of reserved marinade for about 10 minutes or until cooked well throughout.

7. Cut into portions and serve with remaining sauce for dipping.

Serves 4

Recipe slightly adapted from Vermont Castings Modern Grilling Cookbook

Grilled Garlic Scapes
Grilled Garlic Scapes


Garlic scapes
Olive oil
Salt and pepper


1. Grill scapes until starting to char, about 5 minutes. (A grill basket makes this easy…no scapes taking off between the grill grates.)

2. Toss grilled scapes with olive oil, salt and pepper.

Succulent Pork Spareribs With Grilled Garlic Scapes
Succulent Pork Spareribs With Grilled Garlic Scapes

All roads all seem to lead back to Scotland.

I have it really bad for this 2012 song by Glasgow band, How To Swim’. I put it on all the time. It is ridiculously catchy and feels like summer in a song.

And who on earth doesn’t want to fall in love again?

Midnight Steak is from How To Swim’s latest album, just out last month. Good stuff, too.

Check out How To Swim on Facebook and Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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