In a large bowl, toss the pork with 2 tsp. salt, 3/4 tsp. pepper, the sugar, paprika, chili powder, cumin, and garlic powder. Let sit at room temperature 1 hour, or refrigerate for up to 24 hours.

Heat a large, heavy Dutch oven over medium-high heat. Add the flour to a shallow bowl, and dredge the ribs to coat evenly. Add 2 Tbs. of the oil to the Dutch oven, and when shimmering, add half of the ribs, evenly spaced. Cook, undisturbed, until the pork is browned around the edges and easily releases when lifted with tongs, about 3 minutes. Reduce the heat to medium, flip the ribs, and cook until browned, about 2 minutes. Transfer to a large plate. Add another 1 Tbs. of the oil, and cook the remaining ribs in the same manner; transfer to the plate.

Add the remaining 1 Tbs. oil, and the garlic. When the garlic begins to sizzle, add the collards. Cook, stirring, until the greens are wilted, about 2 minutes. Add the chicken broth. Reduce the heat to medium low, and add the black-eyed peas, ham, and the browned pork and any juices. Cover and cook, stirring occasionally, until the pork is cooked through and the broth thickens, about 25 minutes.

Serve the ribs on top of the greens, and ladle the broth and beans around it.