Loslos (Filipino Crispy Fried Baby Back Ribs)
A treasured Visayan delicacy featuring tender baby back ribs braised adobo-style, then transformed into golden-crispy perfection. This recipe combines traditional Filipino flavors with an irresistible crunch that will make it your new favorite pork dish.
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
Nutrition
Calories: 518kcalCarbohydrates: 21gProtein: 35gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 99mgSodium: 1434mgPotassium: 397mgFiber: 1gSugar: 0.2gVitamin A: 31IUCalcium: 249mgIron: 11mg
Tried this recipe?Let us know how it was!