Do you want the ultimate pork dish? These baby back ribs are a great choice! They make a delicious and filling main dish or party food.
Loslos is a name you may have heard of before. Are you sure? No?
I was smitten by the crispy pork ribs. They were delicious and I was able to make them as soon as I could.
They were deliciously paired with steamed rice, Ginisang up and it was a wonderful meal!
Loslos: What does it mean?
Loslos, a Visayan dish of pork, requires a two-step cooking method. First, the ribs are cooked in a combination of soy sauce vinegar, and spices. The ribs are then coated with flour and eggs and deep-fried until golden.
- You can have the bones trimmed by the butcher if you prefer smaller pieces.
- Keep the ribs from drying out by cooking them in the adobo until tender, but not falling apart. They will continue to cook if deep-fried.
- To achieve the best texture, make sure to use enough oil to completely submerge the pork when frying. Oils with high smoke points like safflower or peanut oil are best.
- To prevent oil from vaporizing, heat oil at 350 F to 325 F.
These crispy Visayan pork ribs are a popular choice for large groups at fiestas or special occasions. These ribs are a delicious main dish that can be served as a main course for family meals. You can serve them with steamed rice or a choice sauce like Toyo Mansi (spicy vinegar dip), Lechon sauce (or banana catsup).
- Baby back ribs – 3 lb., cut into individual pieces
- 1 cup vinegar
- 1/2 cup soy sauce
- 1 cup water
- 1 head of garlic, peeled, and minced
- 2 bay leaves
- Cracked 1 teaspoon peppercorns
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs
- Canola oil for deep-frying