Make the soup base: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning, and chili powder in a food processor. Pulse until the mixture forms a coarse paste.

Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes.

Add the pork ribs and turn them to coat with the mixture. Stir in the apple cider vinegar and molasses, scraping up any browned bits from the bottom of the pot.

Stir in the fire-roasted tomatoes, chicken broth, and 2 cups water. Cover and bring to a simmer. Reduce the heat to low and gently simmer until the ribs are tender and the meat pulls easily from the bones, about 2 to 2½ hours. Stir once or twice during cooking.

Transfer the ribs to a cutting board. When cool enough to handle, shred the pork, discarding the bones and excess fat.

Position the pot partially off the burner and increase the heat to medium. Allow the fat to collect on the cooler side of the pot, then skim it off with a ladle.

Return the pot fully to the burner. Add the shredded pork and drained, rinsed Great Northern beans. Cook, stirring occasionally, until the pork and beans are heated through, about 10 minutes.

Prepare the bread: Spread each slice of bread evenly with softened butter and sweet pickle relish. Top with the chopped scallions and fresh parsley.

Ladle the hot soup into bowls and serve with the relish bread.