I have some balsamic glazed pork country ribs on my current menu. I brine these for a day and then braise them for a few hours. Every time I have done this I remove them from the brine the next day(in fact every time I have ever brined anything I have removed it the next day). However, it being the off season in Colorado, the restaurant is closed tomorrow and I brined the ribs today. The question is, Must I go in on my day off tomorrow and remove them from the brine or will it be OK to let them sit for an extra day.

This isn't my forte, but I believe that you could leave them in, the meat would be more flavorful, but you might get some disagreeable saltiness. If your marinade is strong but not salty, I believe you would be risking mushy meat. Really depends on the brine and the meat.