St. Louis Beer Can BBQ Rib Cups
Blueberry Sauce

Tender St. Louis pork ribs shaped into savory cups, stuffed with roasted potatoes, and finished with a rich, bubbling blueberry barbecue sauce and cheese.

Ingredients

• 1.5 kg St. Louis pork ribs (cut into long strips)
• 3 tbsp homemade dry rub (SPG and Ju Hua Le rub)
• 200 g thick-cut bacon
• 4 cloves garlic
• 4 tbsp syrup
• 100 g butter
• 1 cup fresh blueberries
• 150 ml beer
• 1 cup barbecue sauce
• 4 whole potatoes
• 1 cup shredded cheese (cheddar and mozzarella)

Instructions

1. 1Season the ribs

   

   Generously sprinkle your homemade dry rub, including SPG and Ju Hua Le rub, over the long strips of St. Louis pork ribs. Rub the seasoning evenly across all sides of the meat to ensure complete coverage and flavor development.

   Tip: Make sure the ribs are patted dry with a paper towel before adding the rub so the spices adhere better to the surface.
2. 2Shape the rib cup

   

   Take a seasoned strip of pork rib and carefully wrap it tightly around an open, empty aluminum beer can. This structure supports the meat and molds it into a sturdy cylindrical cup shape for grilling.

   Tip: Keep the can centered and press the rib firmly against it so the meat holds its form evenly during assembly.
3. 3Secure with twine

   

   Wrap butchers twine horizontally around the rib cup multiple times and tie it securely. If one strip of rib isnt long enough, overlap a second strip before tying to ensure the cylinder remains completely closed and stable.

   Tip: Tie the string firmly but not too tight; you want to hold the meat in place without cutting deep into the flesh as it shrinks during cooking.
4. 4Place on the grill

   

   Transfer the assembled rib cup with the aluminum can still inside onto the grate of your charcoal grill. Position it next to the coals for indirect cooking so that it roasts evenly over low heat without burning.

   Tip: Make sure to rotate the meat cup occasionally during the grilling process to ensure an even cook and color on all sides.
5. 5Prep bacon and garlic

   

   Use a sharp knife to chop thick slices of homemade bacon into small bits. Finely slice or chop several cloves of fresh garlic on the cutting board alongside the bacon; these will form the aromatic base for the blueberry sauce.

   Tip: Chop the bacon into uniform bits so that they render evenly when heated inside the sauce mixture later.
6. 6Combine sauce ingredients

   

   Add your chopped bacon and garlic into a clean glass jar along with pre-prepared syrup and butter. Pour a generous amount of fresh whole blueberries from a glass measuring cup into the jar, then complete the sauce base by adding beer and barbecue sauce.

   Tip: Gently shake or stir the jar contents after adding everything to make sure the syrup, beer, and BBQ sauce are fully integrated.
7. 7Add the blueberry sauce to the can

   

   Pour the prepared blueberry barbecue sauce mixture directly into the open aluminum can nested inside the rib cup on the grill. This allows the sauce to heat up concurrently with the ribs, deepening its flavor as the meat slow-roasts.

   Tip: Use a long-handled spoon to guide the sauce carefully into the can and avoid any accidental spills onto the hot coals.
8. 8Place butter on the meat and roast potatoes

   

   Place a generous slab of butter on top of each meat roll to keep the ribs incredibly moist and rich during the cooking process. At the same time, arrange whole unpeeled potatoes on the grill grates next to the meat to roast alongside them.

   Tip: Position the potatoes slightly away from the direct charcoal heat so they bake evenly to the center without charring the skins too quickly.
9. 9Stuff the rib cups with roasted potatoes

   

   Transfer the beautifully cooked rib cups onto a wooden cutting board. Carefully open up the center of each meat cup and stuff a hot, roasted potato directly into the hollow middle to create the ultimate stuffed meat cup.

   Tip: Use sturdy tongs or heat-resistant gloves to handle the hot rib cups safely without breaking their round shape during stuffing.
10. 10Return stuffed rib cups and bacon to the grill

    

    Place the potato-stuffed rib cups back onto the charcoal grill grates. Lay thick slices of bacon directly onto the grill alongside them to cook concurrently, allowing the smoky aromas to infuse together.

    Tip: Keep a close watch on the bacon slices, as rendering fat can cause brief flare-ups; move them to indirect heat if needed.
11. 11Drizzle with warm blueberry barbecue sauce

    

    While the stuffed meat cups and bacon heat up on the grill, take the warm blueberry barbecue sauce from the small cast iron pot and drizzle it generously over the tops of the ribs to create a flavorful glaze.

    Tip: Ensure the sauce is quite warm before drizzling so it flows smoothly and adheres perfectly to the surface of the meat.
12. 12Top with shredded cheese to melt

    

    Finish the dish by placing a generous handful of shredded cheese directly on top of each glazed, stuffed rib cup. Allow the steady ambient heat of the grill to completely melt the cheese into a rich, gooey layer.

    Tip: Briefly closing the grill lid will help trap the heat, melting the cheese much faster and more evenly over the meat.
13. 13Wrap and bake

    

    Place the stuffed rib cup onto a large sheet of aluminum foil. Wrap the meat securely to seal in the juices and flavors, then place it back onto the grill to bake for a final 10 minutes so the flavors fully penetrate.

    Tip: Wrapping the meat cup in foil for the final 10 minutes ensures the cheese melts perfectly while preventing the exterior of the ribs from drying out or burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions