Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Arrange 3 thick-cut bacon strips in a single layer on the rack without overlapping.

Make the sriracha glaze

In a small saucepan or microwave-safe bowl combine 3 tbsp Sriracha, 2 tbsp packed brown sugar, 1 tbsp honey, 1 tsp soy sauce, 1 tsp fresh lime juice, 1 tsp minced garlic, and 1 tsp black pepper. Warm gently over low heat on the stove for 2–3 minutes, stirring constantly, until sugar dissolves and the mixture is glossy and slightly thickened. (If using microwave, heat in 20-second bursts, stirring between, until combined.) Remove from heat and let cool for 2 minutes — glaze will thicken slightly as it cools.

First bake

Place the bacon sheet in the preheated oven and bake for 12 minutes. This renders fat and begins crisping without burning the glaze applied later. Keep the oven door closed to maintain temperature.

Glaze and return to oven

Carefully remove the baking sheet. Using a pastry brush or spoon, evenly brush a generous layer of the sriracha glaze onto the top side of each bacon strip. Return to the oven and bake an additional 4–6 minutes, watching closely — the glaze should bubble and caramelize but not burn. If you prefer crispier bacon, bake up to 8 minutes more, checking frequently.

Optional broil for finish

If you want glossy, slightly blistered glaze, switch oven to broil on high for 30–60 seconds, keeping the pan on a lower rack and watching constantly to avoid charring.

Rest

Remove bacon from the oven and transfer to a plate lined with paper towel for 1–2 minutes to cool and set the glaze slightly. The glaze will continue to firm as it cools.

Buttermilk Ranch

Make the ranch dressing

While the bacon bakes, whisk together 1 cup buttermilk, 1 tbsp mayonnaise, and 2 tbsp sour cream in a small bowl until smooth. Stir in 1 tsp chopped fresh chives, 1 tsp dill (or 1/3 tsp dried dill), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning or consistency — add up to 2 tbsp more buttermilk if you prefer a thinner dip.

Chill briefly

Place the dressing in the refrigerator to chill while the bacon finishes so flavors marry and the ranch is refreshing when served.

Finish & Serve

Plate the 3 glazed bacon strips on a serving plate. Spoon a dollop (about 2–3 tbsp) of chilled buttermilk ranch on the side for dipping. Garnish with a sprinkle of chopped cilantro or parsley and serve with lime wedges for a bright squeeze if desired.