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.
The body breaks down carbohydrate into glucose (a type of sugar) to provide energy. The number of sugars found in the chemical structure of the carbohydrate determines if it is a simple or a complex carbohydrate. Simple carbohydrates contain no more than two sugars. Carbohydrates with more than two sugars in their structures are considered complex carbohydrates. Compared to simple carbohydrates, complex carbohydrates are generally absorbed slower and thus take longer for the body to digest. This helps to avoid blood glucose spikes.