Smithfield 12% cured spare ribs - Purchased in error, need advice

I would take them back.. but that's just me...

I've had those before and they actually weren't bad.  They are 'enhanced' with a salt brine, just soak them once unthawed for a couple hours (under refrigeration, of course!), changing the water every ½ hour or so, then do them like you normally would.  I usually buy those specifically when I want to do "Bacon-On-A-Stick" because they're less expensive if ribs are not on sale, I'm going to cure them for a couple days anyways with a salt/sugar/cure #1 brine and they come out juicy and hammy and delicious!

BTW, all pork products are previously frozen and thawed anyways, regardless of the manufacturer if a nationwide company.  Local packers may not be, but most probably are, as freezing for 30 days at below zero temperatures kills trich, so freezing in itself is not a factor on quality.  The intention of the packer is two-fold; adding a salted brine to enhance juiciness so they're not dry (or inexperienced cooks don't beat and kill them so much), and saltwater at $2 - $3 / lb. is a great profit incentive! 

Ummmm bacon on a stick!!! I've got some brining right now to smoke on Wednesday!