During a sun-soaked weekend getaway in Cebu last summer, I stumbled upon this incredible dish at a small carinderia tucked away in the bustling streets of Carbon Market. The aroma of garlic and vinegar drew me in, but it was the sight of these gloriously crispy ribs that made me stop in my tracks.
The owner, Manang Rosa, beamed with pride as she explained that this was Loslos – a treasured Visayan dish that transforms ordinary baby back ribs into something extraordinary through a clever double-cooking method.
What caught my attention wasn’t just the crunch (though it was absolutely magnificent), but how the meat remained so tender and flavorful inside its crispy coating. After three visits in two days – yes, it was that good – Manang Rosa finally shared her family’s recipe with me.
Now I’m excited to share this hidden gem with you, adapting her traditional technique for the modern home kitchen while keeping all the flavors that made me fall in love with Loslos in the first place.
Why You’ll Love This Recipe
- Double-cooking method ensures both tenderness and crispiness
- Makes an impressive centerpiece for celebrations (magandang panghanda)
- Perfect balance of garlic, soy, and vinegar flavors
- Can be partially prepared ahead for easier entertaining
- Versatile as both pulutan (appetizer) or ulam (main dish)
Loslos (Filipino Crispy Fried Baby Back Ribs)
Equipment
- Large kawali or deep pot (for adobo cooking) allows even heat distribution
- Deep heavy-bottomed pan or deep fryer (for frying) maintains oil temperature
- Metal tongs safe handling of hot food
- Wire rack or strainer (salaan) proper draining
- Meat thermometer ensures proper cooking
- Paper towels absorbs excess oil
- 3 shallow dishes (for dredging station)
Ingredients
For Adobo Braising:
- 3 pounds baby back ribs babyback na ribs, cut into individual pieces
- 1 cup suka vinegar
- ½ cup toyo soy sauce
- 1 cup tubig water
- 1 head bawang garlic, minced
- 2 dahon ng laurel bay leaves
- 1 teaspoon pamintang buo whole peppercorns, cracked
For Coating:
- 1 cup arina all-purpose flour
- ½ teaspoon asin salt
- ¼ teaspoon paminta ground black pepper
- 3 itlog eggs
- Canola oil for deep-frying
Instructions
- Pour enough oil into a deep, heavy pot, about 2 inches deep, and set aside for later frying.
- Mix vinegar, soy sauce, water, minced garlic, bay leaves, and cracked peppercorns in a large pot. Add the baby back ribs and bring to a boil over medium heat at 180°C/350°F. Do not stir for the first 5 minutes.
- Reduce heat to a gentle simmer at 160°C/320°F, cover the pot, and cook for 40-50 minutes until the meat is tender but still firmly attached to the bone.
- While the meat cooks, prepare your coating stations. Mix flour, salt, and pepper in a shallow dish. Beat eggs in a separate bowl until foamy. Set up another dish with the same flour mixture.
- Remove the ribs from the cooking liquid and let them cool completely to room temperature. Discard the cooking liquid.
- Heat your frying oil to 180°C/350°F. Take each cooled rib piece and coat it first in flour, then dip in beaten egg, and finally coat again in flour. Make sure each piece is evenly coated.
- When the oil is hot, carefully add 4-5 pieces of coated ribs. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
- Remove the fried ribs with tongs and place on paper towels to drain excess oil. Continue frying the remaining pieces in batches.
- Let the oil return to temperature between batches to ensure even cooking. Don’t overcrowd the pan.
- Serve immediately while hot and crispy with your favorite dipping sauce like toyomansi or spiced vinegar.
Tips from Lola’s Kitchen
- Para hindi maanghang ang suka (To mellow the vinegar): Let it boil uncovered first before stirring
- Para malutong (For extra crispiness): Double-coat in flour mixture
- Para hindi makalat (For less mess): Use one hand for wet ingredients and one for dry
- Para hindi malambot (To maintain crispiness): Serve immediately
Traditional Serving Suggestions
- As pulutan with ice-cold beer
- With steamed rice and toyomansi dipping sauce
- Partnered with atchara (pickled papaya)
- Served with spicy vinegar dip
Troubleshooting
- Meat too tough:
- Solution: Extend braising time by 10-15 minutes
- Coating falling off:
- Solution: Ensure meat is completely dry before coating
- Not crispy enough:
- Solution: Check oil temperature stays at 350°F
Ingredient Alternatives
- Vinegar: Apple cider vinegar or white wine vinegar
- Soy sauce: Liquid aminos or coconut aminos
- Baby back ribs: Spare ribs (cooking time will increase)
- Canola oil: Peanut oil or vegetable oil
Storage & Reheating
- Storage: Keep braised (unfried) ribs in airtight container:
- Refrigerator: 3 days
- Freezer: 2 months
- Reheating: Best fresh, but can be reheated in airfryer at 200°C for 3-4 minutes
Variations
- Spicy Loslos: Add siling labuyo to braising liquid
- Honey Garlic: Brush with honey-garlic sauce after frying
- Five-spice: Add Chinese five-spice to flour mixture
FAQs
Q: Can I make this ahead for a party? A: Yes, braise the ribs ahead and fry just before serving. Q: Why do we need to boil without stirring? A: This helps develop proper adobo flavor and prevents the meat from breaking apart. Q: Can I use an air fryer? A: Yes, spray with oil and cook at 200°C for 8-10 minutes.
Nutrition
The Story Behind Loslos
Deep in the heart of the Visayas, particularly in the vibrant culinary landscape of Cebu, Loslos stands as a testament to Filipino ingenuity in transforming simple ingredients into extraordinary dishes. This unique preparation method, which combines the complex flavors of adobo with the satisfying crunch of deep-fried meat, emerged from the resourceful kitchens of local households where preserving and reimagining leftover adobo became an art form.
The name “Loslos” itself carries cultural significance, derived from the Cebuano word that describes the process of coating or dredging food in flour before frying. This cooking technique, while seemingly straightforward, represents generations of culinary wisdom passed down through Filipino families, each adding their own subtle variations to the basic method.
What sets Loslos apart from other Filipino pork dishes is its ingenious two-stage cooking process. The initial adobo braising infuses the meat with the quintessential Filipino flavor profile of garlic, vinegar, and soy sauce, while the subsequent flour-coating and deep-frying create a captivating textural contrast that has made this dish a staple at Filipino celebrations and gatherings.
In traditional Cebuano households, Loslos often makes its appearance during special occasions, particularly during fiestas where it serves as both a impressive main course and a beloved pulutan (appetizer) paired with ice-cold beer. The dish exemplifies the Filipino tradition of transforming everyday ingredients into celebration-worthy fare, showcasing the resourcefulness and creativity inherent in Filipino cuisine.
Modern iterations of Loslos have found their way into contemporary Filipino restaurants, where chefs are exploring new variations while maintaining the dish’s authentic charm. From upscale establishments in Cebu City to humble carinderias in local markets, Loslos continues to captivate diners with its perfect balance of familiar adobo flavors and unexpected crispiness, proving that traditional Filipino recipes can evolve while preserving their cultural essence.
Today, this once-regional specialty has begun gaining recognition beyond the Visayas, earning its place in the broader tapestry of Filipino cuisine. As more food enthusiasts discover the unique appeal of Loslos, it serves as a delicious reminder of the depth and diversity of Philippine culinary heritage, one crispy, flavorful bite at a time.
