Are you looking for the ultimate pork dish? Try these crunchy baby back ribs! Cooked adobo-style until tender, dredged in flour, and deep-fried to golden perfection, they make a tasty and filling main dish or party fare.

loslos on a baking sheet

Have you ever heard of Loslos before? No? I haven’t either until I discovered them last month on another blog, Russian Filipino Kitchen.

The crispy pork ribs looked so delicious; I couldn’t wait to sink my teeth into a few pieces. I made them the first chance I got, and they didn’t disappoint.

Golden, crunchy, and bursting with garlicky flavors, they were scrumptious! I paired them with steamed rice and ginisang upo, and oh, my, what a heavenly meal it was!

baby back ribs, vinegar, eggs, soy sauce, garlic, bay leaves, pepper corns

What is Loslos

Loslos is a Visayan pork dish that involves a two-step cooking process. The ribs are first cooked adobo style in a mixture of soy sauce, vinegar, and spices. They are then coated in flour and eggs, and deep-fried in hot oil to golden perfection.

making loslos

Cooking tips

  • 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.
  • For the best texture, use enough oil to fully submerged the pork during frying. Use oils with high smoke points such as safflower, peanut, or canola oil.
  • Heat oil to the optimal temperature of 350 F to 375 F. Do not overcrowd the pan and cook in batches as needed to prevent the oil temperature from plummeting.
crispy pork ribs on white serving platter

Serving suggestions

These Visayan crispy pork ribs are popularly served for large crowds at fiestas and special gatherings. They also make a great main dish for everyday family dinners. Enjoy them with steamed rice and a choice of dipping sauce such as toyomansi, spicy vinegar dip, Lechon sauce, or banana catsup.

How to make ahead

  • As with more fried, breaded foods, Loslos are best enjoyed when freshly cooked as they tend to lose their crunch over time and do not reheat well.
  • To make ahead, simmer in the adobo mixture until tender and refrigerate or freeze in airtight containers until ready to use. Coat in flour and deep-fry when ready to serve.
Instant Pot Chicken Adobo in a serving bowl

More adobo recipes

Try our classic Filipino stew made easy in the pressure cooker. This Instant Pot Chicken Adobo comes together in under an hour and turns out tender and full of flavor. Pair with steamed rice for the perfect weeknight dinner!

Get Recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 3poundsbaby back ribs, cut into individual ribs
  • 1cupvinegar
  • 1/2cupsoy sauce
  • 1cupwater
  • 1headgarlic, peeled and minced
  • 2bay leaves
  • 1teaspoonpeppercorns, cracked
  • 1cupflour
  • 1/2teaspoonsalt
  • 1/4teaspoonpepper
  • 3eggs
  • canola oil for deep-frying


  • 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.


  • 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 Information

Calories: 518kcal, Carbohydrates: 19g, Protein: 35g, Fat: 33g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 1434mg, Potassium: 477mg, Fiber: 1g, Sugar: 1g, Vitamin A: 157IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 3mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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