Never heard of Loslos before? Me, neither. At least not until the beginning of last month when I discovered them on my fellow blogger, Mia’s Russian Filipino Kitchen. As chance would have it, the day I saw these breaded pork ribs, I was actually in the midst of cooking my baby back ribs with adobo glaze. I was so intrigued by her recipe that I would have prepared my baby backs the Loslos-way if they were not already in the oven caramelizing nicely. Of course, I enjoyed gnawing through my ribs rich and gooey with adobo glaze but making Loslos remained at the back of my mind. And this afternoon was that delicious moment. With the meat robust with adobo flavors and the outside golden and crunchy, they were A for awesome. I paired them with steamed rice and ginisang upo and OMG! What a heavenly meal it was!
- 3 pounds baby back ribs cut into individual ribs
- 1 cup vinegar
- 1/2 cup soy sauce
- 1 cup water
- 1 head garlic peeled and minced
- 2 bay leaves
- 1 teaspoon pepper corns cracked
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs
- oil for deep-frying
- In a pot over medium heat, combine ribs, vinegar, soy sauce, water, garlic, bay leaves and pepper corns. Bring to a boil, uncovered and without stirring, for about 5 minutes. Lower heat, cover and continue to cook for about 40-50 minutes or until ribs are fork-tender. Drain ribs, discarding liquid and aromatics. Allow to cool.
- In a shallow dish, combine flour, salt and pepper. In a bowl, beat eggs until foamy.
- Lightly dredge rib pieces in flour, dip in beaten eggs and then dredge again in flour to fully coat.
- In a pan over medium heat, heat about 2-inches deep oil. Add ribs in batches and deep-fry, turning on sides as needed, for about 4 to 5 minutes or until golden and crisp. Remove from pan and drain on paper towels. Serve hot.