Let the beans rise in a saucepan with water overnight. The next day, let the beans simmer for 15-20 minutes. Drain the water and pour the beans again with fresh, lukewarm water. Let simmer over medium heat. Do not salt the beans or they will not become soft. Now add the finely chopped onion and clove of garlic. Finely grate the carrot and also add to the beans.
In the meantime, cook the smoked bacon (cut into medium pieces) and the ribs in a second saucepan. Do not cook with the beans as smoked meat is salty. When the rib is done, separate it from the bones and cut into bite-sized pieces.
When the beans are cooked (see if they have softened) add the meat to the beans. Make a roux out of oil, flour and paprika powder. Pour over the beans and reduce to a low heat. The bean soup must not be too thick, so enough water must be used. Now salt to taste and add chili powder if necessary.
I always put a small, pickled chilli pepper in the pasulj.
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