In 1985, my brother, Chef Larry Raymond, perfected the family"s recipe and entered our sweet and tangy barbecue sauce in to the country"s largest rib cook-off. 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 simply philosophy about barbecue. "The Sauce is the Boss."