Hi JeanetteG;
Welcome to the forum.
I don't like sauce on my ribs either, You don't have to apply sauce during the last phase of the cooking process. Finishing without sauce, sometimes a thin "chewy" layer will form on the surface of the ribs. When that happens it doesn't bother me so I don't usually spritz. To prevent the surface of the meat forming a thin chewy top layer, you may want to spritz with apple juice, or a low sodium chicken stock, or a mixture of both. Spritz about every 20 minutes during that last phase, and do this quickly to lessen the amount of cabinet heat loss.