Ribs: In a Grand Feu pot – Prepare your Kamado BONO grill for indirect cooking. Light the charcoal with a starter and wait until the temperature reaches 180°C (356°F). Close the top and bottom air vents partially to maintain a steady temperature.
Cut the ribs into desired portions, coarsely chop the onions, slice the garlic bulb in half, and place everything into the Grand Feu pot. Insert the pot into the holder. Sprinkle with spices, pour in the sauces, and cover everything with water.
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