For Veal: Cut veal spare ribs into 2 to 3 bone sections (about 1 lb 6 oz to 1 lb 10 oz each).
For Marinade: Combine marinade ingredients in large non-reactive container such as 1 cup oil, 4-1/2 oz. garlic and 1/2 oz thyme sprigs. Add ribs; turn to coat. Refrigerate, covered, overnight.
For Tomato Base: Heat 1 cup oil in large saucepan or straight-sided skillet over medium-high heat until hot. Add onions; reduce heat to medium. Cook 5 minutes or until translucent, stirring occasionally. Add celery, carrots, 8 oz bell peppers and 4-1/2 oz garlic; cook 25 to 30 minutes, stirring occasionally. Stir in tomatoes and 2 tsp salt; cook 25 minutes or until tomatoes break down and a concentrated paste forms, stirring frequently. Set aside.
Remove ribs from marinade; discard marinade. Sprinkle ribs with salt; dredge in flour. Set aside.
Heat 3/4 cup oil in large roasting pan until hot. Add ribs; cook until browned on all sides. Remove from pan. Set aside.
Pour off most of oil from roasting pan. Add wine; bring to a simmer over medium heat. Simmer and stir until browned bits attached to pan are dissolved and wine is reduced by 1/3. Stir in tomato base, stock, 3 cups water, bay leaves, paprika, black pepper and 3/4 tsp red pepper. Return ribs to pan; cover tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours.
Heat oil in large skillet until hot. Add bread slices; fry until lightly browned on both sides. Drain and set aside.
Place bread, almonds, hazelnuts, parsley and 1 each garlic in food processor; process until finely chopped. Add 3 tbsp oil and cold water; process until mixture is a smooth paste.
Remove ribs to hotel pan; refrigerate, covered, until ready to use. Pour braising liquid into large saucepan; skim fat from liquid. Stir in 2 to 3 Tbsp catalan picada and olives. Simmer for 10 minutes; keep sauce warm.
Grill 2-bone rib rack until browned. Serve with 1-1/2 cups sauce.