Pork ribs dilemma

I've only cooked pork ribs twice and both times it was with the same bottled marinade. Now, I have a rack of them, but I don't want to fall into the trap of doing the same thing over and over. Are there any suggestions for flavor additions (whether bottled or homemade)??

BTW, I roast them in the oven with a little salt, pepper, and olive oil rub. then when they are a little brown, I finish with the marinade. They come out juicy, sticky, full of flavor and falling off the bone!

 

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