Sort through the beans to remove any stones or debris. Rinse the beans and place them in a pot with plenty of water to soak overnight. The next day, drain the water. Add enough fresh water to the pot to cover the beans by about 1 inch. Add 1 teaspoon of salt. Bring to a boil, skim off any foam, reduce the heat, and simmer for about 50 minutes or until the beans are tender.

In a skillet, heat the oil and brown the pork ribs on all sides. Set them aside on a plate.

In a large pot, heat the leftover oil from the ribs. Sauté the onion, garlic, celery, butternut squash, and carrot. Add the oregano, merquén, cumin, and parsley, and cook for about 5 seconds.

Add the pork ribs and either the water with 2 teaspoons of salt or the pork broth. Bring to a boil, reduce the heat, and simmer gently for about 40 minutes or until the ribs are tender.

Add the beans with their cooking liquid and the cabbage. Bring to a boil, reduce the heat, and cook for 5 more minutes.

Let the soup rest for 10 minutes, then serve the beans with the pork ribs.