Place a wire rack over a foil-lined, rimmed baking sheet. Add bacon to the rack, placing it closely together so there are no spaces. If your bacon is cut unevenly with a thick and thin end, try turning every other piece around so it fits together. Brush and dab lightly with soy sauce and let bacon sit while you mix the sugar and spices.

In a small bowl, add brown sugar and spices; mix together. Crush with a fork if there are any lumps. Sprinkle heavily on bacon and use your hands to distribute the sugar mixture evenly, gently patting to form a thin layer.

Place in the oven. Turn oven on to 400 degrees F. Bake for 18 to 40 minutes, turning the baking sheet from front to back if it seems to be cooking unevenly. Bake until the brown sugar is melted and starts to look a little dry and a piece of the bacon, when lifted, is rendered and looks cooked on the bottom.

Remove from oven, let sit a minute or two. Using a thin spatula or tongs, lift each piece from the rack and replace, so the sugar won’t harden the bacon on to the rack. Cool to room temperature. The bacon will continue to crisp and harden as it cools. If the bacon has cooled and stuck to the rack, put it in the oven for a minute or two to warm the sugar.

Store in an airtight container at room temperature for up to three days.