Dinner Party Part 2

Joshua was in charge of the ribs & they were KILLER! 
Now I don't like meat very much and under almost no circumstances will I eat it off of a bone. BUT ribs are my one exception. Not sure why I can handle it but my uneasiness with meat on a bone doesn't stick when it comes to ribs- and boy am I glad.

 the 2 pictures below are the total amount of ribs 

we had not the same ones picture twice! SO many

Balsamic Glazed Ribs:
The balsamic glaze allowed them to be really well seasoned without overwhelming the meat flavor and they didn't drip all down your fingers. They also had a little kick to them which I loved! If ribs weren't so expensive I'd make this a regular!!!

for marinade:
8 cloves garlic
1 tsp + 1 tbs salt
1 tsp pepper
2 tbs rosemary; chopped
2 tbs dark brown sugar; packed
2 tbs balsamic vinegar
1 tbs cayenne (use 1 tsp if you'd like them mild instead of a medium spicy)
8 lbs baby back pork ribs
1 cup water

for glaze:
2 cups liquid from ribs
1 cup balsamic vinegar
1/2 cup dark brown sugar; packed

we used 2 foil roasting pans to make them in

1    mash garlic and 1 tsp salt into a paste
2    stir in rosemary, brown sugar, vinegar, cayenne, 1 tbs salt, pepper
3    rub all over the ribs, place in roasting pans and cover tightly with foil
4    let marinate in fridge overnight
5    preheat oven 425 degrees F
6    pour 1/2 cup water into each roasting pan and make sure the foil is covering
      them tightly
7    roast for 1 1/2 hours
8    remove from roasting pan and transfer ribs to a hot grill
9    grill ribs on each side for about 5-6 minutes each side
10  meanwhile get 2 cups of liquid from the roasting pans and place in saucepan
11  add in remaining glaze ingredients and bring to a boil for about 15 minutes
      (it should reduce to about 1 cup)
12  brush glaze over top of both sides of the ribs
 and eat your heart out, so so good!

Orange scented brioche rhubarb tart:
MMMM this was good. The brioche was soft and flavorful and the bronw sugar labne cooked with the rhubarb was divine! Awesome summery dessert

brown sugar labne:
21 oz. plain greek yogurt
3/4 cup brown sugar

1   place a cheesecloth over a fine metal mesh sieve and place over a small bowl
2    layer 1/3 of yogurt then 1/4 cup brown sugar, repeat with remaining yogurt and sugar
3    tightly wrap with plastic wrap and place in fridge overnight


brioche dough:
1/3 cup milk
1 tsp active dry yeast
1/4 cup brown sugar
zest from 1 orange
juice from 1/2 orange
10 tbs butter; cut into slices, room tempuraure
2 1/3 cups whole wheat flour

rhubarb filling:
4 cups rhubarb; sliced
1/2 cup water
3/4 cup sugar

1     bring milk to a lukewarm temperature in a saucepan
2     mix milk and yeast in a bowl and let sit until foamy (5-7 minutes)
3     in a food processor mix butter; brown sugar, 1/2 of the orange zest, orange juice until combined
       (will look curdled)
4     add yeast mixture and pulse until combined
5     then add flour to a bowl and beat in the mixture from the food processor
6     form into a bowl, place back in bowl, cover with a towel, and let it rise for 1 hour
7     place rhubarb, water, and sugar in a saucepan and bring to a boil
8     cover the pan and simmer until rhubarb is soft, about 5-7 minutes
9     remove from heat and strain rhubarb, saving liquid
10   preheat oven to 350 degrees F
11   on a baking sheet covered in wax paper roll out the dough into about a 10" circle
12   place about 1/2 brown sugar labne into center and smooth around leaving about a 1" border
12   place rhubarb inside
13   top with remaining orange zest and bake for 20-25 minutes
14   when done top with a dollop of labne and some of the reserved rhubarb liquid