Although it’s kind of annoying and requires some forethought, braising these ribs the day before you intend to serve them will make things a lot easier in the long run. You’ll chill them overnight which helps to solidify all the fat that the ribs release into the braise, which you can then more easily remove and discard (if you don’t do this, the braise will be a  lot fattier–not necessarily a bad thing, but just beware). I left the serving suggestion open to you–I love them served over a scoop of warm buttered couscous, but rice would be awesome as would noodles or bread. You choose!!