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Mix the smoked paprika, garlic powder, onion powder, brown sugar, dried thyme, dried oregano, sea salt and black pepper together in a bowl.
Rub the mustard all over the ribs, then rub the spice mix into the meat. Cover and chill overnight.
To make the barbecue sauce, put all the ingredients in a saucepan and bring to a simmer. Taste and adjust the seasoning, then remove from the heat.
When you’re ready to cook the ribs, preheat the oven to 160C/140C Fan/Gas 3.
Put a wire rack in a roasting tin. Pour in enough water to come 2.5cm/1in up the side of the tin, then put the ribs on the rack. Cover tightly with foil and roast for 3–4 hours, or until the ribs are very tender.
Preheat the grill to high. Brush the ribs generously with the barbecue sauce, then grill until sticky and lightly charred at the edges.
To make the milkshake, preheat the oven to 160C/140C Fan/Gas 3. Split the vanilla pod and scrape the seeds into the caster sugar. Toss the strawberries with the vanilla sugar, then roast for 25 minutes, or until soft and glossy.
Tip the roasted strawberries into a blender. Add the milk, ice cream and malted milk powder, then blend until smooth.
Serve the sticky beef ribs with the roasted strawberry malt milkshake alongside.