In 1985 my brother Chef Larry Raymond perfected the familys recipe and entered our sweet and tangy barbecue sauce into the countrys largest rib cook-off. He named it after the nickname I got while playing basketball on Chicagos 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 out high school friend Mike OBrien formed a company around our award-winning sauce and our simple philosophy about barbecue. "The Sauce is the Boss."