Loslos

crispy pork ribs on white serving platter

4.50 from 2 votes

Loslos made of baby back ribs simmered in adobo marinade until tender, dredged in flour, and then deep-fried, until golden and crisp. Delicious as main dish or appetizer! Loslos are easy to make and delicious as an appetizer or main dish. Golden, crunchy, and bursting with adobo flavors, these pork ribs are sure to be a crowd-pleaser.

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer, Main Entree

Cuisine: Filipino

Servings: servings

Calories: 518kcal

Author: Lalaine Manalo

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 peppercorns, cracked
1 cup flour
½ teaspoon salt
¼ teaspoon pepper
3 eggs
canola oil for deep-frying

US Customary - Metric

Instructions

In a pot over medium heat, combine ribs, vinegar, soy sauce, water, garlic, bay leaves, and peppercorns. 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 tender but not falling apart.
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 of 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.

Notes

If you prefer smaller pieces, have the butcher cut through the bones.
To keep from drying out, cook the ribs in the adobo mixture until tender but not falling apart as they will continue to cook when deep-fried.

Nutrition