When we go on our shore trip every year I always cook them about a week in advance and freeze them. I cook them until they were about 30 minutes from done. Then freeze them. I think I would freeze them even if it were only for 2 days rather than keep them in the refrigerator. The same principal as to why a flash frozen turkey is a lot of times a better product than a never frozen bird. The meat is frozen at the optimal point and instead of sitting on the shelf for a few days or in the fridge in this case. The ribs thaw fairly quickly so that shouldn't be a problem. You can always thaw them in cold water the morning of your party. I reheat mine on the grill but the oven would work fine as well. Sauce if you're into that thing gets applied the day of.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ