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.
There's really no such thing as 'sealing in juices' when it comes to meat. Skin-on chicken breast stays relatively moist because of the fat in the skin; because the skin is on top, it pretty much self-bastes. Broiling just crisps the skin afterwards and will do nothing moisture-wise.
With pork chops, however, the fat is around the side and so will drip off during roasting, and broiling beforehand will just dry out the surface of the meat. I'd suggest rolling the fat in some salt, then placing the chops fat side down on a warm pan for a few minutes. This will render out the fat. You can then drizzle this on to the pork to help keep it moist and impart extra flavor.
Best Answer
Adjacent to Johanna's comment on the question:
If you have an oven at all, it likely has some sort of broil or grill function - per the accepted answer to this question, it might be a broiler drawer, rather than a function of the main body of the oven.
Assuming that you do have an oven, I would figure out which of those tools it uses, and then grab a cookie sheet and aluminum foil to simulate broiling, as in this article.
If you have neither an oven, nor a cookie sheet, nor aluminum foil, I'm out of helpful advice, and that torch idea starts to sound a little more appealing.