The recommended cooking time for 2 to 4 pounds of boneless spare ribs is one and a half to two hours at an oven temperature of 145 degrees Fahrenheit. A food thermometer checks if the ribs are done.
Ribs that have pink coloring after cooking are safe to eat as long as the correct temperature has been reached. Frozen pork meat can be cooked using any method without first defrosting the meat, but a safe way to thaw pork is letting it defrost in the refrigerator. The meat is safe to cook for up to three to five days after thawing. Spare ribs should never be thawed at room temperature.