Description
Details
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 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.” –Sweet Baby Ray.
Ingredients
High
Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Honey, Modified
Food Starch, Contains Less than 2% of Salt, Natural Flavor, Caramel
Color, Pineapple Juice Concentrate, Spices, Sodium Benzoate as a
Preservative, Natural Smoke Flavor, Molasses, Garlic,* Corn Syrup,
Tamarind. *Dried.
Directions
Brush on meat during last 15 minutes of barbecuing or broiling.
Refrigerate after opening.
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