OK, Here goes. The reason that the temperature ranges are there are for maximum safety IF there is something present. Most of the time if you cook to the proper temp, you will kill any cooties that may be living on said hunk of meat.
A couple hours outside of the temperatur range does not make a slab of ribs bad IMHO, especially if you are going to cook them still. If it is for home use, go for it. If for catering, well that is different all together and you need to get your act straightened out.
Cook and eat 'em. That is my opinion.
