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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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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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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 |
