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Pork Cassoulet

    2 pounds country-style spareribs (or pork shoulder, cut into
      1-inch-thick slices)
    2 medium onions, peeled and chopped
    2 garlic cloves, minced, plus 1 whole clove
    2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
    1 pound bacon (slab is best), cut into 2-inch pieces
    1 large stalk celery, chopped
    1/2 medium carrot, peeled and chopped
    Kosher salt and freshly ground black pepper to taste
    4 cups chicken broth
    1 cup white wine
    1 (14-ounce) can diced tomatoes, with their juice
    2 bay leaves
    2 (14-ounce) cans white beans, drained and rinsed
    2 tablespoons olive oil
    1 cup coarse bread crumbs
    2 tablespoons chopped parsley

Preheat oven to 375F. Place the spareribs in a heavy pot with half
the onion, half the minced garlic, and the thyme sprigs. Cover with
a lid or foil and bake for 1 1/2 hours. Remove the ribs; set aside.

In the same pot, over medium heat, brown the bacon. Remove all but
about 2 tablespoons of the fat and add the celery, carrot, salt,
pepper, thyme leaves, and the remaining onion and garlic (minced and
whole) and cook for 1 to 2 minutes. Add the broth, wine, tomatoes,
bay leaves, and beans. Bring to a simmer, then add the cooked ribs.

Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and
parsley. Sprinkle the bread-crumb mixture over the cassoulet and
bake for 1 hour, uncovered, occasionally pressing the bread crumbs
into the cassoulet to thicken it. Let cool and serve.