I would go by how it looks? Cooked and still warm? Or is it still raw.

The danger zone for raw meat is 40°F to 140°F. You shouldn't have raw meat in this danger zone for more than 2 hours. Depending on when your started your crockpot it's temperature probably got higher than 140°F before 1:30PM. It would take time for the corkpot's temperature to come down without the lid being removed. The power was out for 3.5 hours, so just depends on how long it took your crockpot temperature to get back into the danger zone and how far cooked your ribs were already.

My guess would be your fine, especially if you had started the crock in the morning.

I would cook it. Just ensure you at least bring it to boil.

I had 3 pounds of pork ribs and sweet potatoes in my crockpot, and lost power around 1:30PM. Power didn't come back on until now (5PM). Do I have to throw all of this out or can I resume cooking for the time that was remaining when we lost power? Please help!