A lentil and ham soup would be my choice. Pressure cook / boil / roast the ribs, then strip and shred the meat. Add to your usual lentil soup mix, test for saltiness.
ETA: Can also put in a leek and potatoe soup, either blitzed or lumpy. Last time around I fried off the leeks with the bacon (I used lardons I had handy in the freezer), added the pots and stock, cooked, them blitzed until smooth.
