Preheat oven to 250°F.

Mix salt, pepper, and paprika.

Remove membrane from rib bones.

Season ribs on both sides with the spice mix.

Place ribs rib-side down on a baking tray.

Bake for 3.5-4 hours, until meat pulls away from the bone.

Prepare romesco sauce while ribs bake.

Heat olive oil in a large saucepan over medium heat.

Add bread cubes and toast until golden, 6-7 minutes, seasoning with salt as they cook.

Remove toasted bread and set aside.

Toast almond slivers in the dry pan until golden, 3-4 minutes. Remove and set aside.

Coat the pan with more olive oil and add the garlic; sauté until fragrant, about 1 minute.

Add drained red peppers and sauté for 2-3 minutes.

Add diced tomatoes.

Season with salt and cayenne pepper.

Bring to a boil, reduce heat, and simmer until slightly reduced, 8-10 minutes.

Remove from heat and cool.

In a food processor, combine almonds and the tomato/pepper mixture.

Pulse until chopped, then add bread cubes and process further.

Add sherry vinegar and drizzle in 1/2 cup olive oil while processing.

Blend until emulsified.

Taste and season with salt if needed.

Remove ribs from oven and squeeze lime juice over them while hot.

Cut ribs between every second bone.

Serve with romesco sauce on the side.