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May 2023
Customer since 2023
Woodbridge, VA
May 2023
Customer since 2015
Alexandria, VA
May 2023
Customer since 2021
Falls Church, VA
Original sauce. Fully cooked. Heat & serve. Microwavable. US inspected and passed by Department of Agriculture. 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 cook-off. 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 rib-off. 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.
Pork (pork, Water, Potassium Chloride, Vinegar, Natural Flavor), Barbecue Sauce (high Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Food Starch, Contains Less Than 2% Of: Salt, Pineapple Juice Concentrate, Natural Smoke Flavor, Spices, Caramel Color, Sodium Benzoate As A Preservative, Molasses, Corn Syrup, Dried Garlic, Sugar, Tamarind, Natural Flavor).
Keep refrigerated. May be frozen. Heating: If product is frozen, thaw before heating. Microwave Oven: Remove meat and sauce from inner pouch and place in tub or other microwave safe dish. Cover with paper towel microwave on high for 2-1/2 minutes. Stir. Recover and heat on High for another 1 to 3 minutes until hot. Let stand for 1 minute. Caution: Container and contents will be hot. Microwave ovens vary in power. Times are approximate. Stove Top: Place meat and sauce in 2-quart sauce pan. Cover and heat over medium heat for 8 to 10 minutes, stirring several times.
Caution: Container and contents will be hot. Microwave ovens vary in power. Times are approximate. Discard tub after one use.
Original sauce. Fully cooked. Heat & serve. Microwavable. US inspected and passed by Department of Agriculture. 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 cook-off. 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 rib-off. 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.
Pork (pork, Water, Potassium Chloride, Vinegar, Natural Flavor), Barbecue Sauce (high Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Food Starch, Contains Less Than 2% Of: Salt, Pineapple Juice Concentrate, Natural Smoke Flavor, Spices, Caramel Color, Sodium Benzoate As A Preservative, Molasses, Corn Syrup, Dried Garlic, Sugar, Tamarind, Natural Flavor).
Keep refrigerated. May be frozen. Heating: If product is frozen, thaw before heating. Microwave Oven: Remove meat and sauce from inner pouch and place in tub or other microwave safe dish. Cover with paper towel microwave on high for 2-1/2 minutes. Stir. Recover and heat on High for another 1 to 3 minutes until hot. Let stand for 1 minute. Caution: Container and contents will be hot. Microwave ovens vary in power. Times are approximate. Stove Top: Place meat and sauce in 2-quart sauce pan. Cover and heat over medium heat for 8 to 10 minutes, stirring several times.
Caution: Container and contents will be hot. Microwave ovens vary in power. Times are approximate. Discard tub after one use.