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1
Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
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2
Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat.
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3
Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes.
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4
Add the ribs, turning to coat.
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5
Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
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6
Stir in the tomatoes, chicken broth and 2 cups water.
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7
Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
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8
Transfer the ribs to a cutting board and shred the meat; discard the fat and bones.
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9
Position the pot halfway off the burner and increase the heat to medium.
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10
The fat will migrate to the cooler side; use a ladle to skim it off.
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11
Reposition the pot over the burner and add the shredded pork and the beans.
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12
Cook, stirring occasionally, until heated through, about 10 minutes.
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13
Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish.
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14
Top with the scallions and parsley.
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15
Ladle the soup into bowls and serve with the bread.
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16
Photograph by Johnny Miller
