As a long time lurker, I have used 10.5's sauce. Not having Dave's Seasoning locally, I, too, have used Maggi Seasoning with success.
My twist? With spare ribs I usually tent with Dr. Pepper (although apple cider...or it's vinegar...are also runner ups). So when I pull my 3-2-1 spare ribs I drain the unctuous sauce and use that in lieu of straight Dr. Pepper.
Also, as I prefer a thicker sauce, I hard simmer for 20 minutes (like a gastric) to get a thicker sauce...sometimes I mount with butter, or even better, if I can get it, masa.