Separate the ribs by cutting through the meat between the bones. Rinse the ribs, and let them sit in cold water to draw out excess blood. Drain well or pat dry with paper towels.
Place the ribs in the slow cooker. Mix all the sauce ingredients (except the sesame oil and seeds) in a small bowl. Add to the ribs, and stir well to coat evenly. Drop the vegetables in.
Turn the slow cooker on high heat. Cover, and cook for until the ribs reach the desired tenderness. Stir in sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.