BBQ Sauce – Failsafe

We actually had a huge catastrophe recently! We had run out of Pear Ketchup!! Gasp! I had actually let our sacred supply slip. Then to make matters worse, half way through cooking I went to get the brown sugar only to discover that had run dry too! Oh dear, colour drained from my face, Miss 6 will not eat dinner unless there is Pear Ketchup smothered all over her plate. Somehow I felt game to try to experiment since heading out to the shops right then was not an option, knowing full well that my life would not be worth living if I failed… shock horror, it actually paid off! Everyone (except my plain Jane youngest who doesn’t touch sauce of any kind) loves the new sauce and demand I make it instead.

Domestic Diva: Failsafe BBQ Dipping Sauce

With four in the house consuming the sauce with gusto I am making it a lot more frequently than I did the Pear Ketchup. My husband has suggest a chilli version of it like my chilli pear ketchup, (very high in salicylates) so I will work on that one too.

The recipe really only has a slight change from the pear ketchup, but big in flavour. I don’t know why I didn’t think of it sooner. I used white sugar in stead of brown and added some carob to give it a bit of colour like the original.  I have also tried making it with Rice Malt syrup instead of sugar and that works great too for those who are sugar free. This is a lovely thick sauce, perfect for dipping, a base for pizzas mixed with garlic or for marinating meat.

1 large tin (825g) of pears in syrup
80g White Sugar or 70g Rice Malt Syrup
1 ½ teasp citric acid
1 teasp salt (I used Himalayan)
30g Carob powder

Add the whole tin of pears including it’s syrup into the Thermomix bowl and chop on speed 4 for 2 sec. Cook at Varoma temperature speed stir for 15 mins. Leave MC (measuring cup) off to allow steam to escape to help it reduce, place the basket on top to help stop any splatter.

Add the sugar (or rice malt syrup), citric acid, salt and carob powder. Cook on 100˚C for 20 mins speed 1 with the MC off (Place the basket back on top of the lid for splatters).

Remove basket and place cup measure back on the lid and blend on speed 6 for 30 sec or until smooth. Store in an airtight sauce container in the fridge.
The longer you cook the ketchup, the thicker it will become. 

Domestic: Diva: Failsafe BBQ Sauce



  1. Hi, are we able to make this sauce without a thermomix?

    • Hi Julie, I am sure you could… Dice the pears, add them and the syrup to a saucepan. Cook over a medium heat and allow to reduce. Add remaining ingredients and allow to reduce and thicken more while stirring. Purée with stick blender or blender. Let me know how it goes.

  2. Are you able to post how to make this without a thermomix please 🙂

    • Hi Ashlee, dice the pears, place pears and syrup into a saucepan, simmer until reduced. Add remaining ingredients and simmer until mixture thickens. Allow to cool a bit before blending.
      Huge apologies for my late rely, I have just found a heap of comments that somehow made it to my spam folder 🙁

  3. Thanks! I was thinking of trying to make a BBQ sauce on golden syrup so I’ll try your pretested version first 😉

  4. How long do you think it’ll last in the fridge? Thanks

  5. just wondering which brand of tinned pears you use? Love your recipes, thank you for making the Failsafe journey more delicious.

    • Thanks Louise. I use either Simply fruit pear halves in syrup from Woolies, Coles brand Pear halves in syrup and Rhodes South African pear halves in syrup from Coles.

  6. WOW! I have been on the Strict RPAH / Failsafe diet for ages now, and have started to reach that point (yet again, for the millionth time!) where I am dreaming of chillies, capsicum, broccoli, and sauce, so much sauce… So I’ve been sitting on this recipe since the beginning, and I kept putting off making it, because, really, what could replace bbq sauce?!?!
    But I am so thrilled I finally made it, and I have to say a HUGE THANK YOU for finding out that a couple o pears and some carob powder makes this delicious could-actually-replace-bbq-sauce recipe!
    My adult version has added garlic, and I’m completely blown away!
    Thanks again 🙂

  7. Hi,
    just wondering what else I could use instead of carob powder?

    • Hi, are you on the strict elimination diet? The carob powder is to give the sauce a dark colour and rich flavour. There is not really anything that you could sub it with. You could try making it without, then it will be more like the Pear Ketchup. Have you tried the pear ketchup recipe?

  8. CheesyQuaver says

    made this tonight. completely and utterly delicious 🙂 thanks 🙂

  9. This worked perfectly, and made a delicious sauce that the whole family enjoyed. Thank you.

  10. Yum! I just added some of this sauce to the pan after I’d fried some tofu (to make a sticky, caramelised coating) and then added a little bit more to my rice vermicelli noodle stir fry and suddenly I think I CAN do this elimination diet after all! Thank you for creating this and sharing it! 🙂

  11. Natalie Taylor Brownfield says

    I can’t get carob so bought cacao… will that be the same??? Grrrr small town shopping!

    • Unfortunately cacao is very high in amines so not suitable for failsafe. You can buy carob powder on line from some health food shops or from Allergy Train.

  12. Hi,
    I love this idea. I’m on a fail safe and low fodmap diet so can’t do pear juice. Any other ideas of what to substitute pear juice with?

    • Hi, I am sorry but I am not familiar with the low fodmap diet so I would not be able to suggest a suitable replacement… maybe pureed choko.

      • Hi I’m on low fodmap too. My dietitan recommended this recipe and told me to replace pear with chokos. I just have to steam and chop them first so it’s a fair bit more fiddly but it’s very yummy 🙂

  13. I’ve only just found your site after being low sal (for my son) for over 3 months. It’s very exciting, as I’m starting to get bored with all the same bland meals I’ve found to date; yours look tasty and more ‘my kind’ of food!
    Have you ever tried freezing the bbq or pear ketchup?

    • Hi Anna, so glad you found my blog! 🙂
      Yes, you can freeze the bbq or pear ketchup. It usually gets eaten very quickly at out place so I have never had the need to.

  14. Claire Larroux says

    It is beautiful mixed with sour cream and garlic for a pizza base…

  15. Mike Curtis says

    I added a drizzle of whisky to mine. It’s given it a darker smokier flavour. Lovely on cheese and biscuits. 😀

  16. Ashleigh says

    Hello, I know this is a really old blog post but I just wanted to say thank you for all your recipes. I was put on a no/low salicylate diet yesterday with no warning (!) and whilst it is only for 4 weeks at the moment, it’s likely it’ll be for a lot longer. As a 30-something gal who LOVES cooking and exotic food, it’s proving tough to reconcile (tomatoes! lemons! spice! WINE!!!) but reading your recipes – especially ‘substitutions’ which can help adapt my existing repertoire – makes it feel more achievable and less daunting. Thank you!

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