Sweet Baby Ray's Barbecue Sauce, Hickory & Brown Sugar

In 1985, my brother, chef larry raymond perfected the family's recipe and entered our all-natural 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...