Parsley box is better but in the picture your parsley is too tall - stems need to be shroter and it needs to be packed closer together so the ribs sit on top and not down in.
Glaze because it makes the meat shine and stand out and say "eat me".
The comment about more meat is a good one. With a good parsley box I can use 6 St Louis cut and pretty much fill the box. With short fat ribs I do 4 across and 2 on top and with longer skinny ribs I do 6 across. No need to do a 2 tier as it would hit the lid for sure. With a 2 tier presentation I would do 5 down and 4 on top instead of your 3 and 3.
When you're happy with your box ask yourself this "Is it a Kodak moment?" or "Would this make a great photo in a food magazine?". If the answer is yes then you should be proud of your box no matter what anybody else thinks.
