Looking for an outstanding pork recipe? Try Loslos—crunchy baby back ribs simmered adobo-style until tender, then dredged in flour, dipped in egg, and deep-fried until golden and crisp. They make a satisfying main dish or irresistible party fare.
Loslos is a Visayan specialty and a delightful take on adobo pork. I first discovered this version on the Russian Filipino Kitchen blog and couldn’t resist trying it. The result was everything I hoped for—golden, crunchy ribs with a pronounced garlicky-adobo flavor.
I served mine with steamed rice and a simple vegetable side, and it turned into a memorable meal. These ribs are rich and satisfying, so they pair best with plain rice or a tangy dipping sauce to cut through the richness.
What is Loslos
Loslos features a two-step process: first the ribs are simmered in a classic adobo mixture of vinegar, soy sauce, garlic, bay leaves, and cracked peppercorns until tender. After draining and cooling, each piece is coated in seasoned flour, dipped in beaten egg, dredged again in flour, and deep-fried until crisp. The adobo braise infuses savory, slightly tangy flavor while frying provides a crunchy exterior.
Cooking tips
- If you want smaller portions, ask the butcher to cut through the bones for you.
- Simmer the ribs until tender but not falling apart; they continue to cook during frying and can become dry if overcooked in the braise.
- For an even, crisp crust, use enough oil to submerge the ribs during frying and choose an oil with a high smoke point—canola, peanut, or safflower work well.
- Maintain oil temperature between 350°F and 375°F (175–190°C). Fry in batches to avoid crowding and temperature drops.
Serving suggestions
Loslos are a popular choice for fiestas and large gatherings in the Visayas, but they also work equally well for a weekend family dinner. Serve hot with steamed white rice and one or more dipping sauces—common options include toyomansi (soy sauce with calamansi), spiced vinegar, lechon sauce, or banana ketchup. A crisp vegetable side or pickled salad brightens the plate and balances the richness.
How to make ahead
- These ribs are best enjoyed fresh, as the crisp coating will lose texture over time and doesn’t re-crisp perfectly in the oven or microwave.
- To prepare ahead, braise the ribs in the adobo mixture until tender, then cool and refrigerate or freeze the drained ribs in airtight containers. When ready to serve, coat them in flour and egg and deep-fry until golden.
More adobo recipes
If you enjoy adobo flavors, try other variations like chicken adobo for a quicker, weeknight-friendly option. Adobo techniques translate well to different proteins and cooking methods.
Loslos
Ingredients
- 3 pounds baby back ribs, cut into individual ribs
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
- 1 head garlic, peeled and minced
- 2 bay leaves
- 1 teaspoon cracked peppercorns
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 eggs
- Canola oil for deep-frying
Instructions
- In a pot over medium heat, combine the ribs, vinegar, soy sauce, water, garlic, bay leaves, and peppercorns. Bring to a boil, uncovered and without stirring, for about 5 minutes.
- Lower the heat, cover, and simmer for 40–50 minutes or until the ribs are tender but not falling apart.
- Drain the ribs, discarding the braising liquid and aromatics. Allow the ribs to cool.
- In a shallow dish, combine flour, salt, and pepper.
- Beat the eggs in a bowl until foamy.
- Lightly dredge each rib in the seasoned flour, dip in beaten egg, then dredge again in flour to fully coat.
- Heat about 2 inches of oil in a pan over medium heat. Fry the ribs in batches for 4–5 minutes, turning as needed, until they are golden and crisp.
- Remove the ribs and drain on paper towels. Serve hot.
Notes
- If you prefer smaller pieces, ask the butcher to cut through the bones.
- Do not overcook during braising; ribs should be tender but still hold together before frying.