Preheat oven to 275 degrees F.
Remove the membrane from the back of the ribs. Use a knife to loosen one corner, then grip with a paper towel and peel it off in one motion.
Rub dry rub generously over both sides of the ribs. Let sit at least 15 minutes, or refrigerate up to 2 hours for deeper flavor.
In a small bowl, whisk together apple cider vinegar, bourbon, honey, Worcestershire, garlic, and Dijon if using.
Place ribs on a large sheet of heavy-duty foil, meat-side up. Pour braising liquid over and around the ribs. Wrap tightly to seal, forming a foil pouch with no gaps.
Place foil pouch on a baking sheet and bake 2.5 to 3 hours until ribs are tender and meat begins to pull back from the bones.
Preheat grill to medium-high heat. Carefully open the foil pouch away from you to release steam. Transfer ribs directly to the grill meat-side down.
Grill 5 to 7 minutes per side for char and caramelization. Baste with BBQ sauce during the last few minutes if desired.
Rest 5 minutes before slicing between the bones.
