Sous Vide ribs -- can't eat for 2 days... best choice?
Pull them out on time. Cool them rapidly in an ice bath. The rapid cooling is for food safety reasons rather than any affect on the cooking. Reheat them for cooking however you were going to finish them originally. 

I wouldn't leave them cooking for 48 hours. I think you run the risk of affecting the texture of the meat negatively. 

If you're planning on finishing in the oven, I'd do that just before eating as your reheat method. You're likely to get some nice effect on the outside in terms of texture by doing that. If you refrigerate immediately after, you'll lose that benefit. So pull it out when they're done, chill, and refrigerate. To eat, let them come up to room temp a bit and then finish in the oven.