Don’t worry so much about the ratio of sulfate to chloride, but more the actual values of each and your mash pH. It’s a handy term to discuss more sulfate or less chloride, but the important thing is the actual values in ppm versus the ratio.
Check out brun water’s pale ale profile - it’s a great starting point for an IPA. You don’t have to go full-on Burton for an ipa (although it’s fun!) but the pale ale profile works well. I usually don’t go as high on sulfate as the profile recommends, but that’s personal taste. Don’t have the numbers handy, but I think it has sulfate at 250 ppm? I’m usually at 150 ppm. Just my sweet spot for ipa to my taste. YMMV.
Something I would highly recommend... mash and sparge at pH 5.2. Drop kettle pH to 5.0 before adding your hops. I’ve found that using hard water can lead to a harsh bitterness. Dropping kettle pH to 5.0 can reduce the harshness and lead to a “cleaner” bitter beer.