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.

Cooking Tips

  • 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.

Serving suggestions

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

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