I don't have anything set yet as a winner, but I can tell you some of what I have been trying and you can experiment some as well.
I have been cutting some of my favorite BBQ sauces with various juices. Apple, Pineapple, Cherry, and Fruit juice are the main ones. Oops, orange juice too. I have added OJ, minced garlic, and onion to my sauce simmer for 10-15 minutes then either brushed it on or dipped the ribs in it in a shallow pan if cooking several slabs. You can also incorporate jellies if you warm on stove. I want to try some Jalapeno and Habanero flavored jellies this summer.
I love dry ribs as well, but you can get some unique accents with a light and thin yet flavorable "finishing" sauces applied in the last 30 minutes to an hour of cooking. Hope this gives you some ideas anyway. Sorry I don't have a top secret concoction yet.
BTW, welcome aboard PhatDawg. Why not cruise on up to the "Roll Call" section of the forums and introduce yourself?