Mom’s Baked Rib Eye Ribs


So, this recipe comes from my mom’s inventions. The same as Chicken & Rice does. I love when she makes these ribs. I already told her, when she makes them, she has to call me and I will get as fast as I can to her home, and eat some. Ha! I think the hubs don’t like them that much, but I do, and so he doesn’t say a thing and eats them whatsoever. You should really try them out, they are a little “fatty”, but you can always let them cool in the fridge, remove the fat on the top, and heat them again.

You will need:

  • 7-8 rib-eye ribs (here we call them “cargadas (loaded)” or “doble carne (double meat)”, as they have meat on both sides, so ask the butcher to leave one rib with no meat and then the next rib will have “its” meat and the meat from the previous rib, and then alternate: one rib with meat, one rib w/o, etc).
  • 1 small onion
  • 1 tbsp powdered beef broth
  • 5 dashes Worcestershire sauce
  • 5 dashes Maggi sauce
  • salt and pepper
  • 1/4 cup yellow mustard
  • 1 can Coke (regular, not in the picture)

Begin by placing your ribs in a cutting board. And preheat your oven to 400°F.

Season them with plenty of salt and pepper.

Add mustard and rub them. Get you hands dirty. Yes!

Place them in a baking skillet.

Cut the onion in big chunks and place it on top of the meat. Sprinkle powdered beef broth.

Add dashes of both sauces.

Slowly add Coke can.

Well, as a side, I made these veggies. Just cut in biug chunks 3-5 zuccinis, 2 tomatoes, green onions, baby carrots, celery, whatever veggies you have on hand. Season them with salt and pepper.

Add 2 tbsp EVOO and 6-8 tbsp balsamic vinegar to a mixing cup. Add 1 tsp red pepper flakes and dry chives. Whisk them together and top the veggies with it. Mix well so all the veggies are fully covered in the vinagrette. You will be placing this in the oven. Along with the delicious ribs.
Cover with aluminum foil (the ribs skillet) and place in the oven for around 40 minutes, until the meat is falling apart.

They will be so soft, trust me.

And serve them with some veggies. For the veggies, I stirred them around 20 minutes (in the middle of time) after placing them in the oven. No aluminium foil.

Ta-da!

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About Gaby Godoy de Porras

I'm a 27 years old housewife that loves to cook and try new recipes, as well as decor our home. I love to do makeovers to old furniture I get (my hubby loves it too!) and I get so excited when my ideas come true! I love to see other people's ideas come true too. I'm a total DIYer (I made almost every detail in my wedding).
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2 Responses to Mom’s Baked Rib Eye Ribs

  1. Qué ricura Gabyta!!!! Ya quiero!! 🙂

  2. De verdad hazlas!!! Estan super sencillas, ingredientes fáciles y súper ricas!!! Me platicas como te fué y si les gustaron! =)

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