glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Place the rack with the beef ribs back into the roaster. Coat both sides of the ribs racks with barbecue sauce and cover the roaster. Roast for about 30 minutes. Check the internal temperature of the ribs using an instant-read thermometer inserted into the thickest part of the meat without touching the bone.