In a medium stockpot, place the ribs, steak if using, 3½quarts of water, bouillon cubes, salt, and garlic. Tie the green onions, thyme, oregano, and cilantro into a bouquet garni and add it in. Bring to a boil. Lower the heat, cover, and simmer for about 1 to 2 hours or until the meat pieces are tender; if not yet tender, simmer until they are, 30 minutes more at most.
Add the potatoes and hogao and simmer for 10 to 15 minutes or until the potatoes are done.
To prepare the dumplings, place the eggs, flour, cilantro, salt, color, and baking powder in a bowl. Mix well to break up any lumps. Drop by tablespoonfuls into 350°F oil in a heavy pot for 1 minute on each side or until light golden. Set to drain over paper towels.
Remove the bones and bouquet garni from the soup pot.
Add the masitas and simmer for no more than 2 to 3 minutes.