Thanks for all of the replies from everyone!
Curtanne, that was exactly what I was looking for! A little guidance on quantities and how to incorporate it into the sauce.
In response to some of the other comments. Cooking the sauce down is actually a little wasteful to me. If I've got the taste I want, then cooking it down will also intensify the flavors. Even when you have a thicker sauce, I also have one that has a lot of molasses and honey, the solid ingredients can still settle to the bottom...just not as quickly as thinner sauces.
If you pick up just about any commercial sauce where it looks like the solid spice ingredients are suspended in the solution, if you look at the ingredients you'll see either Guar or Xanthan Gum. Part of the reason for putting these into the sauce is not just to thicken, but to hold the spices in suspension within the sauce and keep it from settling out.
Funny that what I've read online so far was that the Xanthan had more of an off taste than the Guar! The Guar is much cheaper though, so maybe it's the one that can give it an off taste. That would explain the price difference.
Locally, I haven't been able to find either one. We don't have any of the big whole food natural type stores in town. There are some about 30 miles away.
I may order a small amount of each to try. I wish the shipping wasn't more than the ingredient!
I'll post back here after I've tried them.
Thanks again to everyone!