Pulled Pork Rib Stew

PULLED PORK RIB STEW
4 slices hickory smoked bacon, chopped
1 Vidalia onion, chopped
3 T. minced garlic
3 T. tomato paste
1 T. smoked paprika
1 T. Creole seasoning
1 T. chili powder
1 T. vegetable oil
3 lbs. bone-in country-style pork ribs, trimmed of excess fat
¼ c. apple cider vinegar
3 T. molasses
1 (14-oz.) can diced fire-roasted tomatoes
4 c. chicken broth
1 (15-oz.) can great Northern beans, drained and rinsed

1. Combine bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in food processor. Pulse to make a coarse paste.
2. Heat vegetable oil in large Dutch oven over medium heat.
3. Add bacon-spice paste and cook, stirring occasionally, until dark brown, about 5 minutes.
4. Add ribs, turning to coat.
5. Stir in vinegar and molasses, scraping up any browned bits from bottom of the pot.
6. Stir in tomatoes, broth and 2 c. water. Bring to a simmer and cook, stirring once or twice, until ribs are tender, 2-2 ½ hours.
7. Transfer ribs to cutting board and shred the meat. Discard bone and fat.
8. Position pot halfway off burner and increase the heat to medium. The fat will migrate to the cooler side. With ladle skim off fat.
9. Reposition pot over burner and add shredded pork and beans.
10. Cook, stirring occasionally until heated through, about 10-12 minutes. Season to taste.