Yes. For best results, boneless (and bone-in) ribs should be cooked at a low temperature - or they can be pressure cooked. The longer you cook pork ribs, the more tender they will become and the better they will be. Muscle and collagen in meat start to “break down” or denature when it hits 160°F, and the longer it cooks, the softer and more tender it will get. When the meat hits around 190°F to 200°F, it will be so tender that it just melts in your mouth.