I'm another "sauce at the table" guy. I typically serve three different bbq sauces with my ribs. That way, the person eating the ribs gets to decide which kind of sauce they will use. Just make sure the ribs are tender and juicy, with great smokey flavor. Your rub will be good enough to make the ribs great, with or without the additional sauce.
And in my opinion, stay away from baby-back ribs. Go for the meatier, St. Louis style ribs, or even might I say (gasp!
) country style ribs, which aren't really ribs at all, but are darned tasty.
My personal favorites, St. Lois Ribs, rubbed and set overnight in the fridge, then slow cooked until tender in a slow cooker, then finished on the grill with indirect heat and maple wood smoke until they nearly fall off the bone, but have just a little tooth to them.
Serve with fresh corn on the cob, and a wet and juicy cole slaw. Rice or mashed potatoes, again, it depends on the mood. Or, replace those last two sides with some home-made baked beans. Finish up with a refreshing bowl of ripe, cold cantaloupe.
Seeeeeeya; Chief Longwind of the North