Directions. 1  Grease a roasting pan (large enough to hold the ribs and sauce). 2  In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder. 3  Dredge the ribs in the flour mixture. 4  Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
But often we make them with low-quality breads that contain refined grains. Whole-grain breads are a better choice. They donât have any more carbohydrate than refined-grain breads (one slice has 12 grams), but they have more fiber, vitamins and minerals, and a lower glycemic index to give you longer-lasting energy.
Polysaccharides are the most abundant carbohydrates. A polysaccharide molecule can contain thousands of glucose units. These highly complex carbohydrates include starches, cellulose, and glycogen. Starch is the usual form in which carbohydrates are stored as energy by plants. Plants can split starch into its simpler glucose units for use as energy when needed. Cellulose is known as a structural carbohydrate because of the fibers formed by its molecules.