Preheat the oven to 325°F (165°C).

Unwrap the goat ribs and pat them dry with a paper towel to ensure the meat is dry for the seasoning to adhere well and to create a golden crust during roasting.

In a small bowl, combine two tablespoons of salt, one tablespoon of black pepper, and two teaspoons of garlic powder to create the dry rub mix. Adjust the seasoning amounts according to personal preference and generously apply the rub on both sides of the ribs, making sure every edge is covered.

Place the seasoned rack of goat ribs in an oven-safe dish, adding water to the bottom of the dish (about a quarter-inch deep) to create a moist cooking environment and prevent the meat from drying out.

Cover the dish tightly with aluminum foil to trap steam during the cooking process, providing a self-basting effect for the meat.

Carefully place the dish with the goat ribs into the preheated oven and roast for around three hours, allowing the meat to tenderize slowly at a lower temperature.

After three hours, remove the dish from the oven and peel back the foil to check if the meat is beginning to pull away from the bone, indicating doneness.

Tent the ribs with aluminum foil to seal in the juices and allow them to rest for 20 minutes, enabling internal temperature equalization for a juicier end product.

Once rested, use a sharp knife to slice between the bones so the meat can fall off. 

Serve and enjoy your delicious goat ribs!