dealing with curved ribs in a flat rib recipe

I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're rather flat, making browning them, and then simmering them in stock look much easier.

Should I just roll with my curled ribs, or should I be trying to crack them down to a flat state before browning them?