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

1. 1. Preheat oven to 375u0b0F.
2. 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
3. 3. Cover with a lid or foil and bake for 1 1/2 hours.
4. 4. Remove the ribs; set aside.
5. 5. In the same pot, over medium heat, brown the bacon.
6. 6. 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.
7. 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
8. 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
9. 9. 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.
10. 10. Let cool and serve.

countrystyle spareribs, onions, garlic, thyme, bacon, stalk celery, carrot, kosher salt, chicken broth, white wine, tomatoes, bay leaves, white beans, olive oil, bread crumbs, parsley

Taken from www.epicurious.com/recipes/food/views/pork-cassoulet-240817 (may not work)