Cut ribs into 3 rib sections.
Place ribs in large pot and fill will water until covered (use ½ cup of salt per gallon of water).
Bring the pot with the ribs to a boil. Once the ribs start to boil, immediately remove from the heat and cool completely.
Cover the pot and place the entire pot with the ribs in the refrigerator overnight.
The next day, rinse off all the rib pieces and pat dry.
Place the ribs in a slow cooker and baste the ribs with a layer of sauce.
Cook on low for 4-5 hours or until tender, occasionally brushing ribs with the sauce.
Ribs can then be either broiled with a layer of sauce or placed on a grill for extra crispness. Be careful when barbecuing on the grill or broiling as the high sugar content of the sauce can burn easily.
Let ribs slightly cool before slicing into 1 rib pieces before serving, if serving as appetizers. For main course, leave them as 3 rib portions.
Top with toasted sesame seeds or chopped green onion...or both!