Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce

In
1985, my brother, chef larry raymond perfected the family’s recipe and
entered our all-natural sweet and tangy barbecue sauce into the
country’s largest rib cookoff. He named it after the nickname I got
while playing basketball on chicago’s west side – “sweet baby ray”. The
sauce is so fine, the taste beat out nearly 700 entries in the riboff.
Within a year, larry and I, along with our high school friend mike
o’brien, formed a company around our award-winning sauce and our simple
philosophy about barbecue. “The sauce is the boss.”

Ingredients