BEEF: Try this for a different flavour.

BAVARIAN-STYLE BEEF RIBS:

6 lbs. beef ribs                                                

flour for dredging, oil for cooking

2 onions, sliced                                               

1lb. fresh mushrooms, quartered

6 cups water                                                   

1 bay leaf

1 tsp. thyme leaves

½ tsp. ground cloves                                       

¼ cup lemon juice                                          

1 tsp. ground lemon rind

2 tbsp. capers                                                  

¾ cup sour cream

salt and pepper to taste

sauerkraut, optional, to serve

Cut ribs into individual ribs and trim off excess fat and dredge ribs in flour, shaking off excess flour & reserve. Add 2 tbsp. oil in a large saucepan or Dutch oven over medium-high heat until hot. Brown beef ribs in batches, adding salt and pepper to browned meat and more oil to pan as necessary. Transfer browned ribs to a large casserole.

Add onions and mushroom to pan and cook for a few minutes. Add water, bay leaf, thyme and cloves. Cover pan and bring to a boil, add salt and pepper to taste; then return ribs to the pot. Reduce heat to medium-low and simmer for 2 hours.

Remove ribs from pan and keep warm. Strain sauce and reserve cooking liquid. Return vegetables to pan and stir in reserve flour, making the amount up to 3 tbsp. of flour. Cook flour with the vegetables for 3-4 minutes over low heat, stirring constantly.

Add in 2 cups of the reserved liquid gradually, whisking well to mix in. Add lemon juice, lemon rind and capers. Cover pan and bring to the boil over high heat. Reduce heat and simmer for 10 minutes more, adjusting seasoning if necessary. Stir in sour cream and heat through; but do not boil.

Arrange ribs on a bed of sauerkraut, if using, and pour sauce over ribs to serve.