Combine thesalt, paprika, cayenne, onion and garlic powder in a bowl. Put your ribs in a bowl and paint them with your mustard and then coat with the spices. Cover with tin foil.
Bake at 120C/275F for 4 hours.
Combine your starter ingredients and leave for 24 hours.
Add your yeast and sugar to your water and stir to combine. Leave to activate for 10 mins.
Add the lard, your starter, the salt and 4 cups of flour and stir to combine, adding more flour if you need.
Knead on a lightly floured surface for about 5 mins, then place in a lightly oiled bowl and cover with cling film. Leave to rise, about 45 mins.
Punch down, then shape into a large loaf shape on a baking tray. Cover with a damp tea towel and leave to rise somewhere warm for about an hour again, until it has doubled in size.
Cook at 180C/375F for 25-30 mins. Once cooked, place on a wire rack and cover with a tea towel to cool.
Put your cider vinegar, ketchup, water, sugar, salt and pepper in a saucepan on a medium heat and bring to a boil. Simmer until the sauce has reduced by half, then set aside.
Shred your ribs with 2 forks. Pour over 2 tbsp of your vinegar sauce and stir until all coated. Add more to taste.
Cut the ends off your bread and half it horizontally. Brush each side liberally with your mustard, then layer with your shredded ribs, ham, salami, cheese and pickles.
Heat a large griddle pan and place your sandwich on top. Put a large tray on top and put a casserole dish in it to press the sandwich. Cook for 3 mins, then flip and cook for a further 3 mins on the other side.
Put your sandwich on a tray and place the press back on top. Put in the oven at 180C/375F for 20 mins until the cheese has melted.