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Sweet Baby Ray's
Gluten free. 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 award-winning sauce and our simple philosophy about barbecue. The Sauce Is the Boss. 1-877-729-2229. Follow us on: Facebook. Twitter. Instagram. Pinterest. www.sweetbabyrays.com.
High Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Food Starch, Water, Brown Sugar, Contains Less than 2% of: Salt, Natural Smoke Flavor, Pineapple Juice Concentrate, Spices, Caramel Color, Sodium Benzoate as a preservative, Molasses, Corn Syrup, Garlic (Dried), Sugar, Tamarind, Natural Flavor.
For best flavor, refrigerate after opening. Brush on meat during last 15 minutes of barbecuing or boiling.
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