Add salt pork to large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally with wooden spoon, until fat is rendered and pork begins to brown, about 10 minutes. Add onions and garlic to pot. Cook, stirring occasionally, until onions soften and begin to brown, about 10 minutes more.
Add bouillon mixture, pork spare ribs, beef short ribs, corned beef, ham hock and bay leaves to pot. Bring water to boil. Reduce heat to lowest setting. Simmer, covered, until meat from spare ribs and short ribs is falling off bone and corned beef and ham hock are fork-tender, about 2 hours, skimming off and discarding any foam and fat that rises to the surface.
Using slotted spoon or tongs, transfer all meat to large bowl; set aside. Add beans and chorizo to pot with broth. Increase heat to high; bring broth to boil. Reduce heat to low. Simmer, covered, until beans are tender, about 2 hours.
Meanwhile. Remove and discard bones from pork spare ribs and beef short ribs. Cut meat from ham hock; discard bone and skin. Cut corned beef into thick slices. Stir meat into pot with cooked beans, broth and chorizo; remove and discard bay leaves.
To serve, add rice to serving plate; top with feijoada mixture, including spare ribs, short ribs, corned beef, ham, chorizo, beans and broth. Serve with oranges wedges and hot pickled peppers.
Serve with Farofa