The "ratio" is more meaningless than the actual amounts of salts in ppm.
If salt additions confuse you or are complicated for you, and your beer is fine anyway, then it's usually safe to ignore water altogether and not worry about it at all. When you see fancy water specifications or salt additions in a recipe, just ignore them. Millions of homebrewers make great beer without much if any thought about water. A lot of folks hate hearing this but it's the honest truth. Now, if you're experiencing problems with your beer, then it's something to look into. But otherwise... there are way more important things.
I just had a long conversation with the head chemist, at the City Lab / Water Treatment Facility. It turns out that Fritz is also a home beer brewer. He said that the local water profile is actually quite forgiving for many beer styles. He also noted that some added hardness might be appropriate for a Robust Porter, or a Stout.
My neighbor / brewing friend says my beers are very, very good ("Light years ahead of other brewers"), without any treatment of the water supply. And Dave has sampled many home brew beers! He also worked in a Craft Brewery in Austin Texas, before moving to the North Texas area.
We will get the results of our 8 entries in the Bluebonnet Brewoff 2021 next month. Certainly if the water profile impacted the beer in a negative fashion, the BJCP judges will pick up on it, and make notes on the score sheet.
I will experiment a bit going forward, to see what if any improvement is noticed with treated water.
But since our beers taste pretty darn good as is, I'm not going to get bent out of shape over this.
edit: Do not interpret this as bragging about my beer. The point is great beer can be brewed by anyone, with local water, and you do not have to stress out over the actual chemical composition. After all...it's beer.