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Short ribs question

I'm gonna cook some beef short ribs tomorrow along with a rack of beef spare ribs. I've never cooked short ribs at all, so some advice would be greatly appreciated.

Should I braise them beforehand?
Will they take longer, shorter, or about the same amount of time as the spare ribs?
Whats the best way to tell when they're done?
What's a good temp to aim for?
Foil? not foil? foil after a couple hours?

On a side note I have some raspberry chipotle sauce...would that be good on the spare ribs in your opinion, or should I use it on pork ribs instead?

Thanks in advance! 
:)>-

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