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Thank you for always doing such a great job for us! Since 1994 we have depended on you to cater our company functions, both internal and external. You have helped us entertain customers in groups of all sizes ranging from 10 to 600. Not once have you disappointed us.....Jill Brock Hurd, President/CEO All-Tex Pipe & Supply, Inc. Everyone remarked about the excellence of the food, the service was great, the beer was cold, and the casual atmosphere was exactly what my son and his bride wanted...Mark A. Fankhauser Little, Pedersen, Fankhauser & Cox, L.L.P. One trip to Baker's and you’ll swear off that claustrophobic, dirty -- and expensive -- lean-to on Inwood Road forever....John C. Davis to Esquire Magazine View More |
| Baker's Ribs Reviews |
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Baker’s Ribs • Food critics and locals alike rave over the St. Louis-style ribs, tender brisket and the made-from-scratch sides. And, now Baker’s has partnered with The Original Fried Pie Shop to serve up outstanding homemade pies in fruit flavors, cream pies, meat pies and even breakfast pies. This is an eating experience you won’t soon forget. •Published May 2010 Read Full Article on page 64 |
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Baker's Ribs makes D Magazine's list of the top 16 barbecue joints in Dallas-Fort Worth, based on the essence of Texas ‘cue: sliced brisket and pork ribs. Published 1.20.2010 |
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Oklahoma's famous fried pies have come to Weatherford. The Fried Pie Shoppe of Davis, Okla., has opened inside Baker's Ribs in what promises to become a barbecue-and-fried-pie empire for business partners Nancy "The Fried Pie Lady" Fulton and Joe Duncan. The Fried Pie Shoppe debuted here last year, opening locations in Decatur and Glen Rose. The Weatherford location serves fruit pies in 12 flavors plus barbecued meat pies. |
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Weatherford Baker's Ribs voted Best BBQ in Weatherford by readers. Read More |
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Dallas News says Baker's Ribs: A Delightful Surprise..."I have to say, the barbecue was pretty great. The ribs were big and very meaty, nicely smoky, nicely seasoned. They didn't really need sauce, but the sauce was good: tangy and a little spicy. But the surprise hit was the brisket: really moist, juicy, meltingly tender, incredibly flavorful. It needed a little salt. But this was good stuff. My crowd went crazy for it..." |
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The best of the bunch were from Baker's Ribs in Dallas. Pitmaster Joe Duncan has a handful of restaurants in the Dallas / Ft. Worth area. I didn't know if they would measure up to Texas legends like Black's BBQ and Kreuz Market, but these St. Louis-style ribs were stellar. Meaty, peppery, charred on the ends, the pork still had a satisfying chew after its time in the smoker. A light dash of Baker's tangy tomato and vinegar sauce went great with the meat, great enough that I bought a bottle to take home. The ribs came with a pile of jalapeño coleslaw, easily my favorite side of the weekend. A little heat, a little creaminess, and a crisp bite to the cabbage -- I lost track of my fork in the excitement, but I was happy to scoop up the slaw with my fingers. Read Article |
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BBQ08 - Good sign number one: the smell. Good sign number two: Cops eat here. Good sign number three: The countermen want to talk about their food. The brisket was outrageous, with a thick black crust, a ragged red layer, and a juicy core that pulled apart easily (it’s cooked fifteen hours over mesquite). The chicken was moist, and the pulled pork was smokier than the greasy ribs. Bottles of the thin sauce (with a little kick) are kept in warming trays. MH . Read Article. |
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Mineral Wells does a review on how Baker’s Ribs makes Texas Monthly's menu of state's best barbecue. Read Article. |
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Lexus Magazine 2007 says this about Baker's Ribs: "One of the best barbecue meals of my life was eaten in the parking lot adjacent to the Commerce Street Baker’s outlet in Dallas (they have nine others in the state). Fresh from the airport, I arrived two minutes after the doors closed. “I’ll eat whatever you have left” I told them through the locked door. “Please!” And then, a moment of grace: Barbecue of an indeterminate type was handed over, money changed hands, and I trudged to the parking lot. Heaven." |
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Better Homes and Gardens Magazine mentions Baker's Ribs as the perfect end to First Monday shopping in Canton, Texas. (June 2007 Edition) |
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Mineral Wells Area Chamber of Commerce presents Baker's Ribs the award for Outstanding New Business of the Year. (2007) |
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10 Best.com "Folksy, casual Baker's has built its reputation on flavorful, stick-to-your-ribs food. In fact, its dishes have been called "tall food" before, thanks to the size of its hefty sandwiches (chicken is the most popular)..." |
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Best Barbeque Dallas The Dallas Observer 2006 |
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Voted "Best Barbecue", "Best Texas Barbecue", "Best Ribs", "Best Stealth Low-Fat Lunch", and "Best Toothpick" by The Dallas Observer |
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Voted one of "The Fifty Best Barbecue Joints in Texas" by Texas Monthly |
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"BBQ Top 10" -- Insider's Guide to Twin Cities BBQ -- MPLS, St. Paul Magazine |
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"Texas Star" -- As Eden Prairie’s only barbecue restaurant, Baker’s Ribs happily shares its winning Texas tradition -- Eden Prairie Magazine |
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Best Barbeque Ribs D Magazine January 2003 |
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"It'll stick to your ribs" Houston Chronicle January 19, 2001 |
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"Hog Heaven" -- Texas-style barbecue finds an unlikely home in Eden Prairie -- Minnesota Monthly Magazine |
