Trim the membrane from the back of the ribs. Use a dull knife, such as a butter knife, and wedge it between the membrane and the bone. Wiggle it around to loosen the membrane, and then peel the membrane off. It might take a few tries. 

In a small bowl, mix the brown sugar and seasoning salt together. Massage it into both sides of the rack of ribs, and allow it to rest for 15 minutes at room temperature.

Cut the rack of ribs into thirds or in half, so they will fit in the Instant pot. Place them into the Instant Pot, on top of a trivet. They will not fit in one layer, so you can lie them flat on top of each other. Add one cup of water to the bottom of the pot, but try not to pour it directly on top of the ribs.

Seal the pot, and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, and then manually release the remaining pressure.

When there is about 10 minutes left on the Instant Pot timer, pre-heat the oven to 400 degrees F.

When the ribs are done cooking, carefully remove them with tongs and place them on a foil-lined baking sheet, meat side up.

In a bowl, mix the peach jam and BBQ sauce in a 1:1 ratio; you can use as little as 1/2 cup of each, but I prefer extra sauce, and use about 3/4 cup of each.

Set about 1/2 of the sauce aside in a clean bowl. Brush the remaining half of the sauce on the ribs.

Bake for about 10 minutes, or until the sauce becomes a little sticky. Remove from the oven, and allow to cool slightly. Serve with plenty of the remaining peach BBQ sauce on the side.