How to broil a rack of goat ribs
I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops.  I had a full goat breast that I just cooked them the other day.  If you just broil them as you describe they will be tasty...and tough...and greasy.

You want to treat these like pork ribs, needing a slow cook.  I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce.  Here's the whole process in great detail at cookloose.com

Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose.  Broiling is directional heat...heatfrom a direction.  Wrapping them in foil reflects the direct heat away.

However, your method is, almost, correct.  You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise.  This will cause the meat and connective tissue to get soft and yummy.  THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish.  Brush with a sauce or not, as you wish.

So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil.