I used to change the flavor profile, to fit whatever particular need, of bbq sauce with a little added liquer.
It's been a while, but I seem to remember that amaretto, apple schnaaps & Grand Marnier used to create some interesting flavor profiles. Peach schnaaps wasn't bad either.
By far the most interesting, & went very well with pork, was apricot brandy. We called it AB sauce.
Sorry for the threadjack.