Slice the smoked sausage. Peel the casing off if it has one. Melt the butter and lard in a huge pot. Rinse the ribs.

Add the ribs to the butter and lard and sear the ribs. Slice the salt pork into about quarter inch/7mm wide pieces and separate the pre sliced pieces.

Remove the ribs and add the smoked sausage to the pot. Allow to cook but don't get them crispy. Dice the onion.

Add the ribs back in along with a little salt, the saffron, and the paprika. Remember that you are going to add the salt pork later, so don't over do it on the salt.

Add the beef broth and the water. Cover and bring to a boil. Let it cook 15-20 minutes. This is to let the beef ribs cook through.

Scrape the bones clean of the rib meat. Add the bones back into the soup. Mince the meat of the ribs, sorting through to remove little bones and unchewable grissle. Add the meat to the soup. Stir in. Cover and allow to cook for 30 minutes.

Add in the salt pork pieces that you separated from the pre-slice parts. Open your chorizo and start separating the pieces into little dinky chunks, so you can add that to the soup, just don't leave it in big chunks cuz it might be a little spicy. Add it all to the soup and allow to cook covered for 20 minutes.

When it reaches a rolling boil turn it down to medium heat. Take your ham, and cut into big chunks.

Remove the beef ribs bones, and discard them. Wash and peel, the potatoes. Dice them into little bite size pieces, about the size of the chickpeas. Add them to the soup along with the ham chunks. Taste the broth. Adjust the salt if not salty enough. Remember the salt pork is already added and potatoes need salt. Allow to cook for another 15 to 20 minutes covered.

Taste and adjust if needed the salt. When the potatoes are fork tender the soup is done. Plate the soup allowing it to rest in each bowl for 3 minutes.