In 1985, my brother, Chef Larry Raymond perfected the family's recipe and entered our 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 Rib off. 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".
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