Back in '85, Chicago's Chef Larry was making Sweet Baby Ray's in his basement. It was a family recipe, so he named the sauce after his little brother, a local west side hoops legend. But what Larry didn't realize, is that his brother's nickname would soon become a household name.
Eventually, Chef Larry took a chance and entered his recipe into the country's largest rib cook-off, the Mike Roykyo. Needless to say, Sweet Baby Ray's beat out nearly 700 competitors, and became an overnight sensation. Today, with over 30 years (and twenty sauces) under our belt, there's no denying, "The Sauce Is The Boss."