If you want something semi sticky and not heavy on the sauce (yet not dry like a dry rub)... You could experiment with my go to steak recipe:
"Spirit Steak"
1. Rinse meat with water (Usually a steak, no idea if it works on another meat)
2. Pour a spirit (I personally go with either whisky or spiced rum; Alberta premium, Crown or Capn' spiced rum private reserve work great) over the steak, enough to get all the meat "wet"
3. Sprinkle salt (kosher or coarse is best, garlic salt is a close second) on the steak enough to lightly cover exposed meat/to taste
3B (optional). Add a spice/kick. I on occasion will use pepper, but prefer using paprika or similar.
4. "Seal" the salt on the steak using a syrup (I use stuff ranging from aunt Jemima, Rogets cane syrup to maple syrup)
5. Cook meat. No need to wait
No to alcohol? No worry. Swap spirit with lemon juice.
Expected flavor will be a smoky, salty/sweet flavor with minor enhancing flavors from the spirit and your "kick" spice. Goes surprisingly well with spirit based drinks like a Rum/rye and coke or neat or your basic beer or wine.
I wonder if someone will recognize this recipe.
Closest rib recipe to the above might be this:
http://allrecipes.com/recipe/whiskey-mojo-marinade/