Hi guys. I used to work for a major American River Cruise company in Europe for the last 16 years. I decided that is time to settle down back home ( Bulgaria), and build my own small business. My menu list depends on few signature dishes, which include Pork shank, Baby Back Ribs, Beef Tongue, Chicken Wings. The previous owner has left behind a beautiful Multivac vacuum and sous vide equipment, and I want to take full advantage out of it. Would anyone be so kind to share working recepies for the Shank and Ribs, which doesn't require 48 hours of sous viding? They shall be finished in a Rational convection oven, but not necessarily. Thanks in advance!