In chemical usage, sugars commonly means small carbohydrates, including single-unit monosaccharides and two-unit disaccharides. Glucose, ribose, and deoxyribose are monosaccharides. Cellulose is instead a polysaccharide assembled from many glucose units. The distinction counts chemically linked units; it does not classify every carbohydrate by sweetness or biological role. See Clark, Douglas and Choi, Biology 2e, 3.2: carbohydrates.
A useful first description of a monosaccharide asks how many carbon chemical atoms it contains and what its open-chain structure is. Ribose is an aldopentose, a five-carbon aldehyde sugar; glucose is an aldohexose, with six carbon chemical atoms. A Fischer projection then records the stereochemistry, information missing from the molecular formula. See McMurry, Organic Chemistry, 25.1: carbohydrate classification.
