Beef ribs stewed in kazan

Peel off the films from the ribs and cut one rib at a time. Rinse with cold water and dry completely with a paper towel. Sprinkle with flour and mix everything well so that all the pieces are covered with flour on all sides. Cut the onions into half rings. Cut the chili pepper into rings, the garlic - finely. If you use piri-piri, crush or grind it.
Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, cover the lid and wait until the temperature rises to 200 degrees. Close the upper and lower air dampers to keep the temperature even. Put the boiler in the grill, in direct heat, add and heat the oil well. Roast beef ribs on all sides to prevent the oil from cooling down until nicely browned. Remove and set aside.
If there is too much oil left, drain. Add the onions. Stirring for 4-5 minutes. cook until soft and brown. Add the ribs, add the ground cumin, 1 teaspoon of salt, black pepper, pyri-piri or chili flakes and stir. Bake for a few minutes, stirring constantly. Pour beer, mashed tomatoes, BBQ sauce. Mix everything well. If the liquid does not completely cover the meat, add a little boiling water, but not too much to cover only a little of the meat. Stir everything and close the boiler. Close the grill and leave both air valves open to a minimum. Simmer everything for about 1 hour. In between, check for water shortages. If necessary, you can add a little, but not too much.
Uncover the boiler, add the chili pepper and garlic. Stir and taste. If necessary, add salt. Do not cover the lid, simmer for 10-15 minutes. open until the water evaporates and the sauce thickens.
Delicious

INGREDIENTS

2 kg. beef ribs
Flour
4 pcs. onions
1 teaspoon ground cumin
1 - 2 teaspoons. salts
1 - 2 teaspoon ground black pepper
A few dried piri-piri peppers or chili flakes
0.425 l. darkening ship
450 g. mashed tomatoes
Classic BBQ sauce
Water
8 cloves garlic
0.5 - 1 pc. chili pepper