Hi sfent!
Here is how I have served ribs for many years......
I ALWAYS cook them dry. Then I will serve 3-4 sauces at the table in squirt bottles. I ALWAYS insist they try without sauce first and it is amazing how many people will NOT use any sauce after that first taste.
This allows your guests to try different sauces. It also gives me an idea as to what people prefer and I will many times use that sauce at my next cook-off.
Just last night I cooked ribs for my daughter's softball team. Made up 12 racks for about 20 folks. I served 4 sauces, one of which was some Cookshack Spicy. It was the hands down winner! I will use that sauce on my pulled pork in Michigan and may even use to cook my chicken thighs.
Anyway, back to the topic. By serving the sauces on the side you can also experiment more until you hit just the right one. I have made hundreds of sauce over the years and the family, friends and neighbors were an integral part of finally choosing the best sauces.
Just my thoughts...