1 large tomato, peeled and sliced into 1 inch rounds
2 medium onions, chopped
3 large green chile peppers, seeded
1 teaspoon salt
2 large carrots, cut into 1 inch cubes
1/2 cup chopped fresh parsley
1 (10.75 ounce) can condensed tomato soup
2 teaspoons vegetable oil
4 cubes chicken bouillon
1 (8 ounce) can crushed tomatoes with green chile peppers
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5 ounce ramekins or bowls. Mix together water, tomato, onion, green bell pepper, salt, carrots, parsley and tomato soup. Place mixture in a 9x13 inch baking dish.
Bake ramekins for 30 minutes. Lower ramekin(s) into oven. Bake for about 45 minutes, or until easily flipped over.
Place ribs, sides and bottom of ramekin(s) on top of saucepan(s) and place over medium heat. Cook, turning occasionally, until ribs are browned and juices run clear, about 20 minutes. Remove ribs. Remove ramekin(s) and place on serving platter.
Arrange ribs in baking dish and bake for 20 minutes. Remove ribs. Bake for about 5 minutes in the oven, before proceeding with sauce.
Remove ribs and set aside. Bake carrots for about 10 minutes. Place carrots in baking dish and bake about 5 minutes longer. Remove ribs and scatter with sauce. Cover and refrigerate.
Dip carrots into sauce, then spoon into ramekin(s) and top with soup.
Cover baking dish with aluminum foil and bake at 350 degrees F (175 degrees C) for 30 minutes. After 10 minutes, sprinkle with tomatoes, if desired. Bake an additional 15 minutes.
Remove foil and bake an additional 45 minutes.
Remove rack(s) from oven and brush tops with flour. Sprinkle with olive oil and oregano. Bake uncovered for about 7 to 10 minutes, depending on vegetable variety. Boil uncovered for 10 minutes or until bubbly. Serve with tomato soup, lemon juice or lemon zest.