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1
In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine.
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2
Rub the spice mixture all over the short ribs to evenly coat the meat.
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3
Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
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4
Preheat the oven to 300F.
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5
Arrange the short ribs on a wire rack set on top of a baking pan.
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6
Bake for 1 1/2 hours, to render the fat.
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7
Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack).
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8
Cover with foil and bake until tender, about 1 1/2 hours.
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9
Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
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10
All of this can be knocked out a day or two in advance.
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11
Preheat an outdoor grill or a grill pan to medium-high heat.
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12
Cut the ribs against the grain into 1-inch strips, reserving the scraps.
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13
Drizzle the ribs with olive oil.
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14
Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.
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15
In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper.
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16
To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them.
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17
Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.
