Baker's Ribs — Restaurant in Eden Prairie

We tried the Rib plate and Beercan Chicken. The Ribs were great. Great taste, falls off the bone, and not too salty on its own (without the BBQ sauce). The sauce was aromatic, and smokey. I liked it a lot, but can be overwhelming if used too much, as it could get a little spicy (I think there is some hot sauce in it). I chose the beans and dirty rice as my sides, and both were great, especially the beans. The beans had a smokey BBQ taste, with a whisp of sweetness. It was just right.

The beer can chicken looked appertising, with a great smokey aroma to the dark chicken skin. It was however a little dry to my liking, so had to add a certain amount of the aforementioned BBQ sauce. We had the baked potato with the chicken. The baked potato was huge, and comes with butter and sour cream. It was hot, and tasted great. A great alternative to sides for the hungry ones amongst you. The baked potato, with the smoked half-chicken can certainly fill up the belly!

It was quiet in the restaurant at 6pm, only 2-3 other tables. Most of the clients were there for take outs. I like the setup of the restaurant, with it's southern Texas feel, and the walls being adorned with all kinds or memorabilia. A nice family-run place to go for authentic BBQ. The owner and staff were pleasant and helpful. Be warned though, your clothes may smell of the smokey BBQ goodness when you leave! Portions are huge, so will definitely be full from a plate, we have left overs to take home!

Price wise, I thought it was good value for money. Rib plate with two sides, Beer can Chicken (half chicken) with baked potato, and one large drink was just under US$29, which I thought was a good deal.

Would recommend to others to...

I should have adhered to the review of another Yelper: nothing is made fresh; this was the first red flag. They smoke/cook/prep everything for the day, then keep the hot food under heat lamps and serve customers in an assembly line style. Think Subway, but less fresh.

The customer service here too is insulting. I called ahead to place a take out order. Halfway through the phone call the employee states with disdain "you know you don't have to call ahead, right?" That was the second red flag. I ignored his rebuff, rolling the dice on this place finally being my haven for BBQ in the Twin Cities area. I yet again find another disappointment.

I arrive at the establishment to find my order not only absent, but the receipt containing my order to be inexistent. I proceed to go to the back of the line (why there is a line for this joint I still can't comprehend), and watch as the employees rudely interact with their clientele, as well as act ever so snobbish in regards to their BBQ.

I purchased their chicken wings, ribs, beans, and potato salad. The meal came with Texas Toast: -Chicken Wings: Under seasoned, but worse, UNDERCOOKED. -Ribs: Under seasoned. So at least the cook has a theme concerning lack of flavor. -Beans: Tasted like knockoff Bush's Baked Beans out of the can. -Potato Salad: Like the chicken, under seasoned and undercooked. Also, heavy on the Mayo. -Texas Toast: Stale, no seasoning, not even buttered!

More than half my food went straight in the trash! In short: poor staff, the food is not fresh, and the food is under seasoned and undercooked. I will not be returning here, and frankly I am surprised they have not been closed due to a health...

I don't get it. Did Baker's have a bad day? Or have the other reviewers here never had good BBQ? Baker's Eden Prairie is easily the worst BBQ from a restaurant I've ever had. The best... my backyard. 2nd best - Storm King hands down.

Brisket - it was like unseasoned pot roast with a light finish of smoke - dry and with little texture. I saw the smoker, saw the wood, but I have no idea where the smokey flavor went. I could barely eat the beef by itself.

Pork - same story, no flavor, no smoke. Same as above, though I couldn't eat the pork without BBQ sauce.

The sides were good. The decor was super cool.

One more thing, the dude that was likely the manager, slicing the meat, was very rude and disrespectful to the the Hispanic co-worker, multiple times in the few minutes that I was in line. Slicer dude barked at her in a "back of house" - chef tone. I get it, restaurant kitchens are rude places. I've managed a few, but keep it in the kitchen at least. Better yet, inspire your employees to do good because they believe in you, that you'll take care of them. Be cruel, they'll steal from you and always do a crappy job just to feel some...