Remove membrane from ribs and discard. Refer to the "how to" section in this post for tips on removing the membrane.
In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper. Generously season the ribs and rub the seasoning in using your fingers. Place the ribs in the slow cooker.
In another small bowl, combine the BBQ sauce with the peach preserves and cover the ribs with half the sauce. Cook the ribs on low for 7 hours or high for 3 hours. For "fall off the bone", cook on low for 9 hours or high for 4-5 hours.
When the ribs are finished, preheat the oven broiler on high. Carefully transfer the ribs from the slow cooker to a tin foil lined baking sheet.
Pour half the juices from the slow cooker into the bowl with the remaining sauce, mix, and baste the ribs with half the sauce. Place the baking sheet on the top rack and broil for 5-10 minutes, or until they begin to char around the edges. Serve with the remaining sauce.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.