Bubba's Q Celebrates Anniversary

Al "Bubba" Baker had plenty to celebrate Monday night.

His Avon restaurant, , is going strong after seven years. And his signature "D-boned" baby back ribs are going to be sold at area Heinen's stores, where his barbecue sauces are also going to be sold.

Baker celebrated both as he hosted a party at the restaurant, and also unveiled some new and revamped restaurant menu items including a brie and pear crostini, and a thicker, more homestyle, macaroni and cheese.

Several buddies of Baker from the National Football League were also at the party, including Reggie Langhorne, Marcus Benard, Felix Wright and Hanford Dixon.

Langhorne said what made Baker successful was perseverence.

"He had the courage to take an idea and follow through," Langhorne said. "He had the vision for all this years ago when he was driving around in his catering truck, and he put the time and energy into it."

Browns fans are loyal, Langhorne said, and will support players and former players they like and respect.

"It's why so many of us stay in the area," he said. "The fan base is special. They have a loyalty that's as consistent as any team's. They may get ticked off, but they won't leave the team."

Johnny Hutton, who has helped Baker with the business end of launching the ribs and sauces through Cleveland entrepreneur support company Jump Start, said Baker has been a great client.

"He's been very receptive to advice and coaching," Hutton said.

Baker said he had no problem bringing in outside help.

"As I've gotten older, I've realized that you can't do it all, you need good people around you," he said.

Hutton said Baker's success with the Bubba's Q restaurant helps with launching the products.

"One of the biggest factors in a product's success is customer acceptance," Hutton said. "They know what the ribs are in the restaurant, so it translates to retail. It's something people can bring home with a bottle of the sauce, warm it up in the oven or microwave, and there you go."