It all began back in 1985when a local Chicago boy named Chef Larry perfected his family’s recipe for a sweet and tangy Barbeque sauce and entered it into the country’s largest rib cook-off, the Mike Royko Rib-off.
Chef Larry called his sauce Sweet Baby Ray’s after his little brother David, who got the nickname shootin’ hoops on the west side of Chicago. On the day of the rib-off, Sweet Baby Ray’s beat nearly 700 entrants - an amazing feat for an unknown. The rest, as they say, is history
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