Original sauce. Fully cooked. Heat & serve. Microwavable. US inspected and passed by Department of Agriculture. 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 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 simple philosophy about barbecue. The sauce is the boss. - Sweet Baby Ray.