Brazilian Feijoada

Render bacon, once crispy, remove and set aside. Use the rendered fat to sear the ribs, once seared set aside. Sauté onions and garlic in the remaining fat. Add cubed carne seca and fry for 1-2 minutes. Add ribs, black beans, and bay leaves and cover with water. Pressure cook for 30 minutes, followed by 10 minutes natural release. Add linguica calabresa, crispy bacon, and a halved orange. Let the stew reduce for 30-45 minutes. Remove the halved orange, stir in parsley and green onion (cheiro verde), and season to taste.