Stopping sous vide to drive to relatives, then restarting I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day.

Unfortunately we're supposed to drive to my dad's tomorrow before dinner to serve them. I can't go over there tonight so I want to start it tonight at my apartment, then drive over there before serving.

The drive is about one hour long. We were going to put the ribs in an insulated bag for the drive. They'll be cooked for about 16 hours at 152, then one hour drive, then 3 hours in the cooker, then 40 mins in the oven, then dinner.

Will the ribs be safe to eat if I do that? Will they taste okay?
I've done something similar for Mother's Day, but my mom's place is a bit closer (35-45 minutes, depending on traffic, and I was cooking chuck steaks at 131°F).

In your case, you're actually out of the 'danger zone' of 40-140°F, and it's typically okay to leave stuff out on a buffet for 2 hours, so there isn't that much of a problem.  And it's even less of a problem, as you've actually pasteurized the meat** before transporting it.

What I did for transporting is remove the immersion circulator, and put a tight-fitting lid on the water bath, and then transport the whole thing, slipping it in a cardboard box lined with bath towels (and then folding them over the top to close it in).  Of course, in my case, I sort of planned for that sort of use -- I specifically got two lids for the vessel that I use, and cut one so that the circulator can slide in. (it was actually so I could use it for food prep/storage if needed)

As for the tasting okay ... I don't think it'll significantly affect anything vs. having cooked it in one pass ... but taste is a pretty subjective thing.  (eg, if you added cilantro, then it will never taste okay, because it has cilantro).  There are also some other considerations for flavor when cooking sous vide

** Look at the 'table' links in the linked question for pasteurization times.